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Rey Campero, known for distilling tasty mezcals from wild agave varieties, turned its head to the Jabalí agave for this joven mezcal! Jabalí are harvested from craggy rocks and cliffs, and it turns out that's not the most difficult thing about it. The agave has a history of expanding and foaming during the distillation process, so though there's high risk in distilling it, the reward is pretty sweet!
Sweet, somewhat oily citrus peel, with white flowers, a crack of black pepper, bonfire smoke and a clean, vegetal finish.
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