CONFÍA EN EL PROCESO
OUR PROCESS
WHERE TRADITION MEETS MODERN REFINEMENTS
At Campante, every drop begins in the hands of our Master Mezcalero, Floriberto Santiago González, a third-generation craftsman from San Andrés Zabache, Ejtila, Oaxaca. Under his watchful eye, the mezcal-making process remains exactly as it has for centuries, meticulous, deliberate, and deeply traditional. From nurturing the agave in the fields to slow-roasting in earthen pits, stone-crushing by tahona, and allowing wild fermentation to unfold naturally, Floriberto infuses every step with patience, precision, and passion. The result is a spirit where history, heritage, and artistry converge, pouring not only rich flavor, delicate smoky tones, and sweet aromas into every bottle, but also a piece of Oaxaca’s soul.
THE HARVEST
IT ALL COMES FROM THE HEART.
The heart of the Mezcalero and the heart of the Agave.
Occupying the nutrient-dense valleys and mountainsides of Ejutla, Oaxaca, our Maestro mezcalero uses generations of knowledge to find Espadín and Barril agave hearts, or piñas, that are ready to be harvested for Campante mezcal. To harvest the agave plants, a skilled mezcalero uses a coa to cut the agave piñas (hearts) from the plants, ensuring only mature agave is selected. This precision is crucial for the flavor and quality of the final mezcal.
THE COOKING
Like the human heart, the agave contains a spirit that must be awakened.
Like the human heart, the agave contains a spirit that must be awakened.
After the harvest, each carefully selected piña is piled around a mound of river rocks at the center of the earthen oven and slowly heated underneath by a quietly burning fire. The harvested agave piñas are slow-cooked in this earthen oven for 4-5 days until the piñas are caramelized. This is where Campante develops its sweet aromas of caramel and light smoky tones.
THE GRINDING AND FERMENTATION
The artisanal production process maintains the magic contained in every drop of the liquid. That is why we grind our roasted piñas in exactly the same way it has been done for centuries: manually with a large stone wheel called a tahona. The cooked agave piñas are crushed to extract the sweet juice. This traditional method ensures maximum extraction of fermentable sugars from the agave, preparing it for fermentation.
The crushed agave, now a mix of pulp and juice, ferments in open-air wooden vats for 7-10 days. Natural wild yeasts from the environment convert the fermented sugars into alcohol, with the open vats allowing ambient microbes to add unique flavors. The fermentation is manually stirred periodically. Fermentation time influences the mezcal's complexity.
THE DISTILLATION
The process begins when the Master Mezcalero feels that the mash has had enough time to devolp.
The fermented mash is placed in large copper stills, where it is heated to allow the essence of Campante to ascend in its most potent form. Our mezcal undergoes a meticulous double distillation, resulting in a smooth, silvery liquid that boasts a 40% alcohol-by-volume, renowned for its unparalleled quality.
During the first distillation, known as "ordinary," a raw distillate with lower alcohol content and higher impurities is produced. To achieve the desired refinement and depth of flavor, the fermented agave undergoes a second distillation. This separates the distillate into heads, hearts, and tails, with the hearts containing
the optimal alcohol and flavors that define Campante mezcal. Heads and tails are skillfully blended in small amounts to contribute to the mezcal's complexity.
