Rey Campero is produced in the community of Candelaria Yegolé, Oaxaca by mezcalero Rómulo Sánchez Parada, who is committed to agave conservation with sustainable practices. The cuishe is matured 8-10 years before harvest for this mezcal and roasted for 4-5 days. The cooked agave then rests for 5 days before being crushed by mule-pulled tahona. Fermentation occurs in the open air with wild yeast. Then it is double-distilled in a copper pot still and bottled without aging.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 6 parsed reviews.
Lot: DS00 8A-C 48.3%abv Nose is very vegetal, charred zucchini, fruity with a touch of earthiness, citrus lime, banana, buttercream. Taste is more vegetal notes of roasted agave, banana, toffee, with mint on the back end along with an alcohol bite. Finish is dry and a bit chalky. This is really great but I do wish the finish was a bit longer. Still rock solid.
Tastes a little medicinal. Only lightly smoky. Kind of fruity. Don’t think I’d buy it though as the medicinal, alcohol flavor overpowers the other notes.
Floral, with violets and lily, honey, and a hint of green pepper. Hot yet invitingly warm with wet earth. Trying to say its very complex.
Nose of smoke, orange, green veggies, agave. Peppery on the palate and finish, with agave, sweetness and a little greenery.
Fruity nose, dry on palate, with hints of stone fruit 9.23.16 - PASTRY WAR
Gasoline, tobacco and leather in the most delicious way.
Closest flavor profiles across the whole catalog.
