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Rey Campero means “King of the Countryside”, a name chosen to reflect the relationship between the terroir, the agave, and the family that harvests it, as well as the character and bravado this mezcal displays in the glass! This family collective in Candelaria Yegolé, Zoquitlán, is helmed by maestro mezcalero Romulo Sanchez Parada. Romulo learned how to make mezcal from his father and worked in the palenque until age 20. Today, he and his family have some of the most diverse agave nurseries in Oaxaca, including rare varieties like jabalí and tepextate grown alongside staples like espadín. Some of the fully mature agave are allowed to flower and seed, while the rest are harvested, cooked in a traditional underground oven, rested, then milled. After fermentation takes place, the agave is distilled in one of three small copper stills.
Madrecuishe (a subvariety of agave karwinskii) is the star of this sophisticated, complex mezcal. Aromas of green herbs and bell pepper mingle with spicy pimento and cinnamon before being joined on the palate by layers of fleshy roasted pineapple, grilled mango, and baked apple. Another flourish of savory herbaceous, green notes evokes mouth watering images of tacos al pastor.