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Rey Campero Sierra Negra tasting notes


  • Location: Zoquitlan, Oaxaca 
  • Agave: Sierra Negra / A. americana var oaxacensis
  • Maestro: Romulo Sanchez Parada 
  • Abv: 49.3%
  • Tasting keywords: slate, char, vanilla 
  • NOM: 0185X
  • Buy it now


Slate, steely minerals, and chalk dominate the aromas, which are otherwise subtle. 


In the mouth the flavors expand to ripe cantaloupe, corn husk, roasted serrano, charred vanilla bean, and cream. Exciting and refreshing to sip. The finish is medium long with more staunch minerals. 


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. This particularly heavy and big agave typically takes 15-18 years to mature and is notoriously difficult to work with. The most recent release was distilled in November 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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