Rey Campero Pechuga de Codorniz is an artisanal Pechuga-style mezcal produced in Candelaria Yegolé, Oaxaca, Mexico. Made from Espadín agave, the agave is traditionally cooked in an earthen pit, crushed by stone tahona, naturally fermented in wooden vats and double distilled in copper stills. The Pechuga de Codorniz production incorporates quail during distillation, giving the mezcal a distinctive combination of smoky, fruity, nutty and savory characteristics.