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Rey Campero Madrecuishe tasting notes


  • Location: Zoquitlan, Oaxaca 
  • Agave: Madrecuishe / A. karwinskii
  • Maestro: Romulo Sanchez Parada 
  • Abv: 49.3%
  • Tasting keywords: Fresh, floral, fruity 
  • NOM: 0185X
  • Buy it now


Opulent and fresh aromas have a delicate aire to them, reminiscent of lavender powder, lilacs, and other fresh spring flowers. Refreshing and other-worldy to smell. 


Equally fresh and uplifting flavors of pear, tender young herbs, and the faintest gentle smoke are pretty. Pineapple rind provides earthy texture along with hibiscus on the tangy and medium length finish. 


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 9-12 years old and sourced locally. The most recent release was distilled in December 2017

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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