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Mezcalistas

Rey Campero Cuishe tasting notes

Details

  • Location: Zoquitlan, Oaxaca 
  • Agave: Cuishe 
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.3 
  • Tasting keywords: mineral, floral, red chilies 
  • NOM: 0185X
  • Buy it now

Nose

Bright minerals jump from the glass, revealing floral undertones whose heady perfume is strong and enchanting. 

Taste

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. 

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. 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.

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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