Rey Campero Mexicano Mezcal

Rey Campero Mexicano Mezcal

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$136.99 SGD
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$136.99 SGD
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Tasting Notes for Rey Campero Mexicano Mezcal

Aroma: Rey Campero's Mexicano (Agave rhodacantha) doubles down on the earthy and passionate side of their spirits, with bold aromatics of fresh rawhide, tobacco leaf, damp garden soil and bell peppers dominating the nose.

Taste: Somewhat smoky with charred oak bark, cinnamon and citrus, wet cedar and orchard fruit. Some leatheriness in the texture adds another layer to the overall effect, with is earthy and balanced. 

Finish: Delicate white flowers and peppercorns.

  • Helmed by Romulo Sanchez Parada, this family collective in Candelaria Yegolé, Zoquitlán, chose the name Rey Campero, meaning “King of the Countryside”, to reflect the relationship between the landscape and those who work so tirelessly to harvest the magueys from this challenging terrain.

    Romulo and his family have some of the most diverse and productive agave nurseries in Oaxaca; Espadín and rare varieties of agave such as Tepextate and Jabalí are cultivated side by side. When they achieve maturity, some are allowed to flower and seed, while the rest are harvested and cooked a traditional oven underground, rested, then milled, fermented and distilled using one of three small copper pots, finally offering the delicious elixir which is Mezcal Rey Campero.

    Maguey Mexicano, as the maguey rodacantha is commonly known in the state of Oaxaca, is one of the rarest agaves for the production of mezcal, the maturation time is 8, 10 or more years.

  • With over 70 years of combined experience, Rey Campero represents the culture and tradition of Candelaria Yegolé, a small village in Zoquitlán, a municipality nestled within Oaxaca’s southern mountain range, the Sierra Sur. The fertile soil along the Rio Quiechapa is abundant with a wide variety of agave that grow wild along the slopes and canyons, and some of Oaxaca’s most famous maestro mezcaleros call this small district home.

    Helmed by Romulo Sanchez Parada, this family collective chose the name Rey Campero, meaning “King of the Countryside”, to reflect the relationship between the landscape and those who work so tirelessly to harvest the magueys from this challenging terrain. Romulo and his family have some of the most diverse and productive agave nurseries in Oaxaca; Espadín and rare varieties of agave such as Tepextate and Jabalí are cultivated side by side. When they achieve maturity, some are allowed to flower and seed, while the rest are harvested and cooked underground for 4–5 days, before being allowed to rest for up to a week. Then, after being crushed by a traditional stone mill (or “tahona”), the fiber is placed in wooden vats (“tinas”) where it is naturally fermented in open air for up to 12 days, depending on the season. The fermented agave fibers and juice (“tepache”) from the vats are distilled in one of three small copper pot stills, finally offering the delicious elixir which is Mezcal Rey Campero. These distillates express an unflinching translation of the terroir, the family, and the agave which comprise it.

  • ProducerSanchez family palenque in Candelaria Yegolé, Oaxaca, Mexico.
    Style100% Mexicano (Agave rhodacantha)
    Volume70cl
    ABV47.9% (varies by batch)