Details
- Location: Zoquitlan, Oaxaca
- Agave: Espadin / A. angustifolia haw.
- Maestro: Romulo Sanchez Parada
- Abv: 48.5%
- Tasting keywords: Earthy, spice, long finish
- NOM: 0185X
- Buy it now
Nose
Intriguing aromas that seem to be neverending include clay, wet earth, charred cinnamon, and sweet spicy smoke.
Taste
Substantially different on the palate than on the nose, it is quite complex. Blistered pineapple, bright fresh acid, fresh aloe, and hay are all up front. The texture is piquant, letting the natural spice shine through. On the finish there are delicate white floral notes, leaving a slightly sweet and earthy finish.
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 agaves used are 7-10 years old and sourced locally. Many batches of Espadin enjoy aging in glass after distillation. The most recent release was distilled in August 2019.
Mine was produced May 2020 and I second the motion. Around $55 it’s a winner, declares this Rey Campero Espadin first timer. And I toned it down with an ice cube as this Mami is hot tamales at 48.6 abv.