Rey Campero Cuishe Mezcal

Rey Campero means "King of the Countryside." Its story is tied to Mezcalero Rómulo Sánchez Parada, who learned all about producing mezcal from his father in Mexico. He emigrated to North Carolina but returned to Candelaria Yegolé, Mexico in 2003 and started making Mezcal again with his family. It's a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today it is produced in the Oaxacan Highlands just as it once was, according to tradition and with sustainability in mind. They focus on producing the finest quality mezcal, finding new markets for the spirit, as well as creating job opportunities.

Rey Campero Cuishe Mezcal is produced in the family palenque (distillery) that has been operational for more than 7 decades. It's made from wild Cuishe agaves which take 9 to 12 years to mature before being harvested. They are then roasted for 4 to 5 days, before being ground in a mule-pulled tahoma mill. It is then open-air fermented, letting the wild yeast transform sugars into alcohol, then double-distilled using a copper-pot still. The resulting unaged spirit is bottled at around 96 proof and unaged for a fruity and crisp profile with a distinct earthy and mineral twist to it.

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