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Mezcalistas

Rey Campero Mexicano, Cuishe, Coyote, Tepextate Ensemble tasting notes

Details

  • Location: Zoquitlan, Oaxaca 
  • Agave: Mexicano, Cuishe, Coyote, Tepextate 
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.4 
  • Tasting keywords: eucalyptus, cilantro, wet earth 
  • NOM: 0185X

Nose

Gravel and wet earth represent the classic aromas from this terroir full of minerality. Notes of corn husk sweetness and tomato leaf add complexity. 

Taste

A flavor explosion of cilantro, pineapple husk, pine, and mace are bright and strong in the mouth. Refreshing eucalyptus tingles the tongue as roasted pineapple, kiwi husk, and orchard fruit notes level out the mild 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. Release date TBD.

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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