SAVOR THE MOMENT WITH THIS YEAR’S MUST DRINK SPIRIT

TRUST THE
PROCESS

Our process for making mezcal is the same as it has always been; meticulous, deliberate and traditional. History is poured into every bottle, along with rich smoky tones and sweet aromas. Once Campante touches your lips, it will impress upon your soul, deepening your understanding of what makes this spirit so special.

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THE HARVEST

THE HEART OF THE MEZCALERO AND THE HEART OF THE AGAVE.

In the nutrient-dense valleys and mountainsides of Oaxaca, there are more than 14 different varietals of agave. We use our knowledge and expertise to find Espadin & Barril agave hearts, known as ‘pinas’, that are ready to be harvested.

MEZCAL CAMPANTE HARVEST

THE COOKING

LIKE THE HUMAN HEART,THE AGAVE PIÑA
        CONTAINS A SPIRIT THAT MUST BE
                                   AWAKENED.

MEZCAL CAMPANTE COOKING

In a tradition nearly as old as the country of México, Espadin and Barril two of 14 varieties in the Ejutla area, (both 100% Maguey agave) are harvested at peak perfection and the hearts, known as piñas, are placed in an above ground stone oven. This is then covered with Oaxaca’s fertile soil and the bagasse (dried fibrous pulp) from earlier batches and left to burn undisturbed for days until caramelization occurs and thus the sweet aroma and rich flavor signatures of Mezcal Campante are born.

GRINDING AND FERMENTATION

WE BELIEVE THE MEZCAL CANNOT BE MASS-PRODUCED BECAUSE THE MAGIC CONTAINED IN EVERY DROP IS EXTINGUISHED WHEN YOU SKIP STEPS, OR TRY TO HURRY THE PROCESS.

The cold ensamble process begins with cooking the piñas of Espadín and Barril together to create a deeper, sophisticated flavor. The piñas are then separated and double distilled in copper before being cold blended back together and then bottled. This results in a softening of the intensity of the smoke allowing the other notes of the varietals to evolve.

The mash is then collected and placed in large wooden vats and left to ferment for days, until the Maestro Mezcalero decides it is time to distill.

MEZCAL CAMPANTE GRINDING
MEZCAL CAMPANTE DISTILLATION

THE DISTILLATION

DISTILLATION OF CAMPANTE BEGINS
WHEN THE MEZCAL MASTER FEELS THAT
THE MASH HAS HAD ENOUGH TIME TO DEVELOP.

The ferments are then placed in large copper stills and heated, so that the spirit of Campante can rise in its most powerful form. Campante is distilled twice, which leaves us with a silvery liquid that is 40% ABV and is the smoothest mezcal around.

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CRAFTSMANSHIP

OUR SPIRIT IS NOT JUST A DRINK, IT’S AN ART FORM.

Our method is steeped in tradition and craftsmanship, our maestros mezcaleros expertise is passed down over the centuries. We take pride in the slow, meticulous process of making our Mezcal. Every moment of the process is considered, from the sustainable harvesting, to the reuse of the agave fibers.

CULTURE & CREATIVITY

WE ARE ALL ABOUT BLENDING THE
OLD CULTURE WITH THE NEW.

We carry with us in our hearts, the rich and vibrant culture of Oaxaca, with its music, food and traditions, weaving this effortlessly into modern culture and continuing to celebrate, nurture and uphold these unique forms in many different ways throughout our brand, our story and our spirit.

COMMUNITY

COMMUNITY AND FAMILY
IS AT OUR HEART.

Whether that be our family and community formed in Oaxaca to produce our mezcal, or our community we are cultivating around the world through Campante. We always look to embrace, support, champion and work sustainably by their side and together.