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Campanilla Ensamble

Campanilla Ensamble was produced by Maestra M. Maria de la Luz in Palmar Segundo, San Luis Potosi.

Rating: (1 review)
Category:Destilado de Agave
Brand:Campanilla
Maguey:Chino, Cuerno
Agave:Salmiana
Grind:Tahona
Distillation:Clay Pot
Style:Ensamble
State:San Luis Potosí
Town:Palmar Segundo
ABV: 50.4%

About this destilado de agave

Campanilla Ensamble was produced by Maestra M. Maria de la Luz in Palmar Segundo, San Luis Potosi, using Agave salmiana crassispina (Maguey Chino & Cuerno). This is a very small batch production of 100 liters made using stone pool fermentation and double distillation in Campanilla claypot stills.

You can learn more about this Campanilla style distillation on the Agavera website.

Campanilla

Campanilla is a rare mezcal from San Luis Potosí. The production of this mezcal includes a unique way of traditional cooking, milling, and distilling that have been largely abandoned. Production yields are very low, making these very limited batches.

1 review

5 out of 5

aarild

aarild

129 reviews
Rated 5 out of 5 stars2 months ago

This the most fabulous salmiana I have ever had. Someone said, very enthusiastically, that it was like eating a burger with jalapeño and cheese, and there is some truth to that in my mind.
There is a vegetal quality over the aromas, a bit vague first, but you slowly get the notion of green bell peppers on a hot barbecue. On the palate, there is first jalapeño and vague lactic notes reminiscent of cheddar, but then suddenly there is an explosion of flavours coming on – cookie dough, cinnamon, guava, pear, dates, belota ham, green poblano chili, honey and a light touch of barbecue smoke. Great mouthfeel, minerality and viscosity. The very best from Campanilla, but alas a pretty rare batch. Hopefully, this family is in it for the long run. Lot ENDEU, bottle 21/38.

This the most fabulous salmiana I have ever had. Someone said, very enthusiastically, that it was like eating a burger with jalapeño and cheese, and there is some truth to that in my mind.
There is a vegetal quality over the aromas, a bit vague first, but you slowly get the notion of green bell peppers on a hot barbecue. On the palate, there is first jalapeño and vague lactic notes reminiscent of cheddar, but then suddenly there is an explosion of flavours coming on – cookie dough, cinnamon,

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