Rey Campero Madre Cuishe Mezcal

About Rey Campero Madre Cuishe Mezcal

Rey Campero Madre Cuishe Mezcal is created from agave that belongs to the Karwinskii family. Harvested after 15-18 years, it’s then roasted in an underground oven and fermented with natural yeast in wooden vats. This authentic mezcal is double-distilled in a copper pot still by Maestro Mezcalero Rómulo Sánchez Parada. Adored for its striking balance of vanilla, smoke, ripe banana, and white chocolate that mingle on the velvety palate, it’s subtle yet bold at the same time. Savor it neat and sip it slowly.

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 and grandfather, but the family tradition actually started with his great grandmother Clara Manzano Rios. She was the one who built the family’s palenque — the first in Candelaria Yegolé —in 1870 and started distilling with her husband Nicolas Sanchez. Initially, Rómulo Sánchez Parada emigrated to North Carolina but returned to Candelaria Yegolé, Mexico, in 2003 and started making Mezcal again with his family. This is a family with a rich history in making mezcal that spans more than 7 decades and 4 generations of Mezcaleros. Today, Rey Camepro is produced in Candelaria Yegolé, a tiny village of 150 people 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.

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About Mezcal

Mezcal is a distilled spirit made from roasted agave plants between two days and two weeks, which gives it a distinct smokey flavor.
What scotch is for whisk(e)y, mezcal is for tequila.

It can be made from different types of agave in different parts of Mexico, but most of it (60%) comes from the state of Oaxaca. Mezcal offers a large diversity of flavor profiles and ranges between 40 and 55% ABV.