Rey Campero Cuishe
Destiladora Sánchez represents the culture, tradition and art of Candelaria Yegolé, a small town in the Sierra Sur, with a fertile soil for more than ten species of agaves that grow wild on its hillsides and canyons.
The maguey cuishe grows in the lower areas of the central valleys of Oaxaca, which have stony terrain, warmer temperatures, and generally dry conditions. Consequently, the flavors have a more flavorful minerality and with an earthy reference. The mezcal de cuishe is a mezcal made with totally wild maguey and which takes between 9 to 12 years to reach maturity.