Rey Campero Mexicano Mezcal

Rey Campero Mexicano Mezcal shines when sipped neat or with a single large ice cube, allowing its complex flavors of smoked wood, dry grass, and espresso to unfold on the palate. This robust mezcal also stands up well in spirit-forward cocktails and pairs beautifully with grilled meats or rich, smoky dishes, making it an excellent choice for summer barbecues or cozy winter evenings by the fire.

Nose: Fresh cantaloupe and honeydew melon aromas mingle with hints of sweet cream cheese. Underlying notes of damp clay and a faint mineral brine emerge. A subtle smokiness reminiscent of toasted wood chips lingers in the background.

Palate: Creamy sweetness coats the tongue, followed by a burst of freshly cracked black pepper. Earthy flavors of clay and crushed stone provide depth. Light smoke weaves throughout, reminiscent of mesquite. The mouthfeel is surprisingly rich and viscous for a joven mezcal.

Finish: Long and warming, with a gentle heat that doesn't overpower. Woody ash and clay notes persist, balanced by a lingering vanilla-like sweetness. A subtle minerality emerges, evoking images of sun-baked stone. The smoke fades gracefully, leaving a clean, slightly dry sensation.

Rey Campero Mexicano Mezcal is crafted using wild-harvested Agave Rhodacantha (also known as Maguey Mexicano) grown at high altitudes alongside coniferous and hardwood trees, imparting unique flavors to the spirit. The agave hearts are roasted in underground pit ovens, crushed by tahona, fermented in open-air wooden vats, and then double-distilled in copper alembic stills, resulting in a complex mezcal that showcases the terroir of Candelaria Yegole, Oaxaca.

• Rey Campero Mexicano is distilled from agave grown in high-altitude fields often intermingled with pine and oak trees, imparting subtle woody notes to the mezcal that you won't find in lowland varieties.
• The agave used for this mezcal, Agave rhodacantha (aka maguey Mexicano), is known for its ability to thrive in harsh, rocky terrain and can take up to 12 years to mature, contributing to its complex flavor profile.
• Mezcalero Romulo Sanchez Parada, who crafts Rey Campero Mexicano, is part of a family tradition that dates back five generations. He still uses traditional techniques like fermenting in open-air wooden vats and distilling in small copper stills to preserve the authentic taste of Oaxacan mezcal.