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Rey Campero Mexicano tasting notes


  • Location: Zoquitlan, Oaxaca 
  • Agave: Mexicano / A. rhodacantha var. mexicano
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.2%
  • Tasting keywords: pine, poblano, char 
  • NOM: 0185X
  • Buy it now


Piney and pungent with herbal undertones, the aromas are refreshing and bright. 


Flavors are somewhat smoky with charred oak bark, griddled cactus paddle, and roasted poblano pepper. Some leatheriness in the texture adds another layer to the overall effect, with is earthy and balanced. 


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 somewhat scarce variety of agave is at least 8-10 years old and sourced locally. The most recent release was distilled in March 2018.

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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