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Rey Campero Tepextate tasting notes


  • Location: Zoquitlan, Oaxaca 
  • Agave: Tepextate / A. marmorata
  • Maestro: Romulo Sanchez Parada 
  • Abv: 48.7
  • Tasting keywords: Green, floral, spicy 
  • NOM: 0185X
  • Buy it now


Green and floral on the nose with notes of cinnamon basil, spring meadow, jalapeno, wild flowers, and just a touch minty. It is slightly less fruity than many other tepextates, leaning mroe toward the spicy side. 


Sweet and ripe on the palate, the fruity characteristics shine with tropical and berry notes. Artichoke and other vegetal flavors persist on the midpalate before shifting to an ethereal white pepper finish. This just begs for spicy and salty food pairings. 


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 wild agaves used are 15-18 years old and sourced locally. The most recent release was distilled in March 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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