Produced from the incredibly large Agave americana, which typically takes from 18 to 25 years to mature, you might imagine this is a lease which doesn't come around too often. Further rested for two years in glass carboys and then bottled in a limited batch of 480 bottles, the mezcal opens with assertive high test notes before mellowing into soft red fruits and young melon on the mid palate. A real treat for the curious connoisseur.
Rey Campero Espadin is produced from Agave angustifolia that is fermented in open air with wild yeasts. In true Destiladora de Mezcal Sánchez fashion, only the highest quality and most mature agave are used in production. Many batches of Rey Campero Espadin are also aged in glass before bottling, which gives them a much softer feel. Make sure to check the release and bottling information on each bottle as different batches have different flavor notes. Regardless of which release you’re tasting, many consider this to be the best Espadin on the market.
Mezcal Rey Campero Madre Cuishe uses Agave karwinskii that is grown at a range of 3,000-6,000 feet. Maestro mezcalero Rómulo Sánchez Parada is known for his artistry, and this Mezcal uses natural yeasts for fermentation. It is velvety with a palate of white chocolate and ripe banana.
Rey Campero Sierra Negra is a newer release from Casa Sanchez. Due to the extreme limited availability of the agave Sierra Negra, this mezcal was originally only available in Mexico, but a few bottles are beginning to leak out elsewhere. The agave Sierra Negra takes about 25 years to mature and it is no longer commonly used in mezcal due to over harvesting that happened several years ago.
Mezcal Rey Campero’s Mexicano is produced from Agave rhodacantha that is harvested from pine and oak forests at high altitudes. The result is a delightful mezcal that tastes of smoked wood, dry grass, and cafe espresso. Romulo Sanchez Parada produces quality mezcal time and time again. This particular mezcal is nothing short of great.
Mezcal Rey Campero Jabali, the first Jabali imported commercially into the U.S. utilizes one of the rarer silvestre agaves. The flavor of the Jabali can be similar to Tobala with lots of tropical fruit and citrus. The main difference is that the Jabali is much more earthy with a hint of pepper. Its richly textured and the smoke frames to the wild flavors of this special agave. Part of what makes the Agave convallis so seldom used in mezcal is its track record of being near impossible to work with during the fermentation and distillation processes, which makes this a very high risk, high reward mezcal.
Rey Campero Tepextate is made from wild Agave marmorata that has matured 15-18 years before harvest. After roasting and crushing, it is fermented with wild yeast in the open air before double distillation and bottling. Rey Campero means “King of the Countryside”, but with great power comes great responsibility. Rey Campero (Destiladora de Mezcal Sánchez) has a strong commitment to local sustainability. For each maguey harvested for their mezcal, many others are planted. They do this with all of their agave, but it is particularly important for the Tepextate populations given the time needed for each Tepextate plant to reach maturity. A forceful mezcal on the nose and palate, which pepper calls out to you?
Maestro Mezcalero, Romulo Sanchez Parada, learned how to make mezcal from his father Tio Ramiro and worked in the palenque (distillery) until he was 20. When the economy dipped so low, mezcal was no longer a viable enterprise he emigrated north and worked in North Carolina. He returned to Mexico in 2003, gathered his family, and began making mezcal again. Mezcal Rey Campero Cuishe has a very clean, crisp nose with a nice fruit and mineral mixing with some heat on the finish.