Rey Campero Pulquero was produced by Vicente Sanchez Parada at the family's La Candela palenque in Candelaria Yegole, Zoquitlan, Oaxaca.
About this mezcal
Rey Campero Pulquero was produced by Vicente Sanchez Parada at the family’s La Candela palenque in Candelaria Yegole, Zoquitlan, Oaxaca. This mezcal is produced entirely with maguey Pulquero (Agave atrovirens). The agaves are crushed by tahona, fermented with open air yeasts in pine and sabino vats, and double distilled in copper alembic stills.
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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Jake W
10 reviewsBatch DS001-PQR bottle 398/799
Much of the same in terms of nose- black pepper, cabbage, hearty greens, and wet chalk. Deep palate that matches with caramel and other bits of roasted goodness. Carries into a pleasant pop of acidity and heat on the finish. The texture of this is incredible as well, viscous but not oily.
Jonny
708 reviewsBatch DS001-PQR. Bottle 465/799. Aromas of fermented cabbage, Korean kimchi, black pepper, asparagus, and mustard greens. The palate largely matches the nose but with some upfront sweetness with notes of jalapeño cream, fermented veggies, sweet mint, toffee, coffee beans, and caramel. This is wild and robust.