The Rey Campero Tepextate Mezcal is created using wild Tepextate that has reached a mature age of 15-18 years before being harvested. The Tepextate is roasted, crushed, and then fermented with natural yeast in the open air. The resulting mixture is then double distilled and bottled. Rey Campero has a strong commitment to promoting local sustainability. For every agave harvested to produce their Mezcal, they plant others in their place. This commitment is particularly important for the Tepextate population due to the length of time required for each plant to reach maturity.