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Rey Campero Jabali tasting notes


  • Location: Zoquitlan, Oaxaca 
  • Agave: Jabali / A. convallis
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.8%
  • Tasting keywords: Cinnamon, leather, mango 
  • NOM: 0185X
  • But it now


Dark green herbs, cinnamon, leather, and roasted chilies are earthy, balanced, and clean. 


The spicy notes of green and red chilies mix with creamy fruit flavors like mango and guava. A blanket of spice coats the palate as more layers unfold, revealing tobacco, dried mint, and a silken toasted coffee finish. Yum. 


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. They are an iconic producer of this notoriously difficult to work with agave, widely considered a benchmark example of Jabali throughout the industry. The locally sourced wild agaves take 15-18 years to mature. The most recent release was distilled in April 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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