Mezcal Mezcal Oaxaca No age statement 48.1% ABV
Tried it?
How was this pour?
Score this bottleRating a bottle takes an account, so your scores follow you and count towards the number everyone else reads.
Rey Campero is made in the community of Candelaria Yegolé, Oaxaca, by mezcalero Rómulo Sánchez Parada, who is dedicated to preserving agave through sustainable methods. The cuishe agave for this mezcal is matured for 8-10 years before harvesting and is roasted for 4-5 days. Following this, the cooked agave rests for 5 days before being crushed by a mule-powered tahona. Fermentation takes place outdoors with wild yeast. The spirit is then double-distilled in a copper pot still and bottled without aging.
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 6 parsed reviews.
Batch: DS00 8A-C, 48.3% ABV. The nose presents very vegetal notes of charred zucchini, fruitiness with a hint of earthiness, lime zest, banana, and buttercream. The palate offers more vegetal notes like roasted agave, banana, and toffee, finishing with mint and a slight alcoholic burn. The finish is dry and somewhat chalky. It's truly excellent, though a longer finish would be preferred. Still very solid.
It has a slight medicinal character. The smoke is not intense. There's a fruitiness present. However, I wouldn't purchase it because the alcohol and medicinal tastes dominate the other elements.
Floral notes of violet and lily, honey, and a whisper of green pepper. It's hot yet warmly inviting with an earthy, damp quality. It aims to convey great complexity.
The nose offers smoke, orange, green vegetables, and agave. The palate and finish are peppery, with agave, sweetness, and a touch of greenness.
Fruity nose, dry on the palate, with hints of stone fruit 9.23.16 - PASTRY WAR
Gasoline, tobacco, and leather in the most delightful manner.
Closest flavor profiles across the whole catalog.
