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 flavor, light 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.

OUR PROCESS

WHERE TRADITION MEETS MODERN REFINEMENTS

At Campante, our approach mirrors the passion and patience we bring to life and to mezcal. Crafting our artisanal mezcal is a labor of love, steeped in traditional techniques that are time-intensive and demand meticulous care at every step under the watchful eye of our Master Mezcalero.

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.

OUR MASTER MEZCALERO

Steeped in his familial traditions coupled with the centuries-old art form of making mezcal, Master Mezcalero, Raul Reyes Rodriguez is a master in his craft. He is a fourth-generation mezcalero who runs his family business alongside his wife and their son, the fifth generation.

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