Rey Campero Pechuga de Codorniz is a unique mezcal pechuga composed of quail, pineapple, banana, and corn cobs.
Rey Campero Pechuga de Codorniz
|Rating:||(1 review) - Write a review|
|Brand:||Rey Campero Mezcal|
|Mezcalero:||Vicente Sánchez Parada|
|Website:||https://www.mezcalreycampero.com/, opens in new window|
About this mezcal
Rey Campero Pechuga de Codorniz is made with Maguey Espadin (Agave angustifolia) in Candelaria Yegole, Oaxaca. Unlike pechuga mezcal from many producers, maestro mezcalero Vicente Sánchez Parada only distills this mezcal twice. After the first distillation, he adds about 25 grilled quail breasts (codorniz is Spanish for quail), grilled pineapple, grilled banana, and grilled corn cobs. After distillation, it is rested in glass for 3 months before being bottled.
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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Bottle 265/811. Aromas of green apples, fresh cherries, cranberries, mint, bubblegum, and sweet cooked agave. The palate has notes of peanuts, wet leaves, roasted chicken, grilled corn, and black pepper. There’s a bit of heat on the finish that lingers for some time but not in an unpleasant way.