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Rey Campero Jabali uses one of the more seldom-used agave, Jabali. The flavor of this mezcal has lots of tropical fruit and citrus. It is earthy with a hint of pepper. Its richly textured and the smoke frames the wild flavors of this special agave. Part of what makes the Jabali agave so seldom used in Mezcal is its history of expanding and foaming during the distillation process, which makes this a very high risk, high reward Mezcal.
Rey Campero Tobala is made from agave Tobala that is harvested from about 6000 feet above sea level. The high altitude and cooler climate gives the Tobala a unique character. Given the small stature of this agave, it can take enormous amounts of Tobala to produce very small batches of mezcal.
Rey Campero Tepextate + Cuishe + Espadin is the first of what will likely be a series of several “field blends” from maestro mezcalero Romulo Sanchez Parada. The concept of the field blend is that the mezcalero uses whatever agave is ready, rather than waiting for a large amount of a single varietal to make a batch of mezcal. This practice is more in line with how mezcal has historically been produced in many regions, and it allows the mezcaleros, like Romulo, to create some very interesting Ensambles.
Rey Campero Madre-Cuishe uses agave that is grown at a range of 3,000-6,000 feet. Master mezcalero Rómulo Sánchez Parada is known for his artistry, and this Mezcal uses natural yeasts for open air fermentation, and it is distilled in copper. It is velvety with a palate of white chocolate and ripe banana.