Rey Campero Espadín + Cuishe was produced by Vicente Sanchez Parada in Oaxaca as an exclusive batch for taqueria chain Taco Bamba.
About this mezcal
Rey Campero Espadín + Cuishe was produced by Vicente Sanchez Parada at the family’s La Candela palenque in Candelaria Yegole, Zoquitlan, Oaxaca. This ensamble is composed of 90% Espadin (Agave angustifolia) and 10% Cuishe (Agave karwinskii). Lot DS002-E+C was produced in August 2023. This mezcal has notes of roasted pineapple and light smoke with a citrus finish. The entire batch of approximately 700 bottles was produced exclusively for mid-Atlantic taqueria chain Taco Bambo.
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Rey Campero Mezcal
Rey Campero represents the culture, tradition and art of Candelaria Yegolé, a small town in the Southern Highlands of Oaxaca, with a fertile ground on its slopes and canyons. It represents a people dedicated to the production of artisanal Mezcal, so one of its principles is to help producers of maguey, by creating job opportunities, but especially in finding markets for the best Mezcal. Rey Campero, means “King of the Countryside” and it was founded by the maestro mezcalero Romulo Sanchez Parada. Romulo learned how to make mezcal from his father, and he worked in the palenque until age 20. He lived and worked for several years in North Carolina while in his 20s before returning to Oaxaca in 2003. Each lot may vary slightly, so check your bottle for specific details about ABV.
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Jonny
708 reviewsLot DS002-E+C. Aromas of gun powder, pencil lead, green apples, and iodine. The palate has notes of burnt potato skins, sage, cilantro, granny smith apple skins, and menthol cigarettes. There’s this earthy element to this, like when you can taste the soil on a carrot that is freshly pulled from the ground. There’s also a good amount of heat on the back of the palate.
Goldyieglockz
3 reviewsLot: DS002-ETC 288/708
Nose: Sour Apple. Lactose. Dry Erase Marker
Taste: Sour apple, Pineapple Core, Citrus, Burnt Orange Peels, Orange Truffle, Lingering menthol mouth feel.
Synopsis: Right off the still! Opening this bottle brought immediate sour apple to my nose, like the smell you get after you bite into a juicy Granny Smith. I was pleased to taste that sour apple up front on the palate as well. Smelling through the sour apple you get the slightest hint of lactose from the espadín, which is surprising considering it makes up 90% of the ensamble, and then on the back end of the nose is the dry erase marker. Lots of unripe fruity citrus flavors when sipping that come wrapped in a smoky/pine/burnt finish. I would not say this bottle is for everyone, but for people with palates that are used to smokey, sour, and more astringent flavors. I was lucky enough to get ahold of this bottle because I was sifting through my states archaic online inventory. Took 2 days for them to find out they had a whole case in the back when initially they told me they didn’t have it. This bottle is a collaboration with a stateside taco chain called Taco Bamba. At a $55 dollar price point it’s yet another very complex Rey Campero offering that is hard to beat. If you happen to see it on the shelves, don’t pass it up!
Original Rating: 77/100
Revisited this mezcal about a week after opening. Airing out this mezcal took off a lot of the ethanol nose and flavor and opened up the floral and fruit notes.
New Rating: 92/100
Lot: DS002-ETC 288/708
Nose: Sour Apple. Lactose. Dry Erase Marker
Taste: Sour apple, Pineapple Core, Citrus, Burnt Orange Peels, Orange Truffle, Lingering menthol mouth feel.
Synopsis: Right off the still! Opening this bottle brought immediate sour apple to my nose, like the smell you get after you bite into a juicy Granny Smith. I was pleased to taste that sour apple up front on the palate as well. Smelling through the sour apple you get the slightest hint of lactose from the espadín, whic