Rey Campero Tobala Mezcal

"The Rey Campero line is produced primarily of wild agaves harvested and distilled in Candelaria Yegolé, Oaxaca by master mezcalero Rómulo Sánchez Parada. Tobalá is 100% agave potatorum (which takes 13 years to mature and grows at 5600 feet) roasted in earthen pits, stone ground, fermented with the aid of natural yeasts in wood casks and distilled in a copper alembic still."

"The nose opens with citrus, then reveals some ashy minerality--though there's less smokiness than many mezcals. Flavors of chocolate nibs, cinnamon and spice come together with remarkable smoothness on the palate and in a lingering finish that's light despite a nearly 50% alcohol content."