Rey Campero Cuishe tasting notes
- Location: Zoquitlan, Oaxaca
- Agave: Cuishe
- Maestro: Romulo Sanchez Parada
- Abv: 48.3
- Tasting keywords: mineral, floral, red chilies
- NOM: 0185X
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Bright minerals jump from the glass, revealing floral undertones whose heady perfume is strong and enchanting.
The minerals and high toned tanginess are strong in the mouth as well, washing over the palate with a blanket of tingling spice. The overall texture remains satiny, creating a nice balance between spicy and smooth. Flavors of fire roasted red chilies linger after each sip, begging to be paired thoughtfully with chocolate, cheese, and complex sauces like mole.
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. The locally sourced wild agave takes 9-12 years to mature and is known for its earthy and mineral flavors, largely from the rocky, hot, and dry terrain where they grow in the central valley of Oaxaca. The most recent release was distilled in November 2016.