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Mezcalistas

Rey Campero Coyote, limited edition tasting notes

Details

  • Location: Zoquitlan, Oaxaca 
  • Agave: Coyote / A. americana var oaxacensis
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.7%
  • Tasting keywords: Tropical, confection, complex 
  • NOM: 0185X
  • Buy it now

Nose

Cotton candy, banana custard, sherbert, and confected sugary notes are pungent up front. 

Taste

In the mouth the fruit leans tropical with kiwi and pineapple, before an explosion of earthy clay and passion fruit pastry cream expand over the palate. The complexities keep unfolding in the mouth with a texture that straddles smooth and spice laden. An absolute pleasure to sip and engage with. 

Method/Background 

Rey Campero is artisanally produced featuring in ground cooking for up to five days, followed by cooling and resting up to one week. Cooked agaves are crushed by a tahona and open air fermented with natural ambient yeasts for up to 12 days before double distillation in small copper pot stills. This delicious limited release was distilled in October 2016

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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