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Mezcalistas

Rey Campero Espadin tasting notes

Details

  • Location: Zoquitlan, Oaxaca 
  • Agave: Espadin / A. angustifolia haw.
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.5% 
  • Tasting keywords: Earthy, spice, long finish 
  • NOM: 0185X
  • Buy it now

Nose

Intriguing aromas that seem to be neverending include clay, wet earth, charred cinnamon, and sweet spicy smoke. 

Taste

Substantially different on the palate than on the nose, it is quite complex. Blistered pineapple, bright fresh acid, fresh aloe, and hay are all up front. The texture is piquant, letting the natural spice shine through. On the finish there are delicate white floral notes, leaving a slightly sweet and earthy finish. 

Method/Background 

Rey Campero is artisanally produced featuring in ground cooking for up to five days, followed by cooling and resting up to one week. Cooked agaves are crushed by a tahona and open air fermented with natural ambient yeasts for up to 12 days before double distillation in small copper pot stills. The agaves used are 7-10 years old and sourced locally. Many batches of Espadin enjoy aging in glass after distillation. The most recent release was distilled in August 2019.

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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