Coyote, Rey Campero
With over 70 years of experience, Rey Campero represents the culture and tradition of Candelaria Yegolé, a small village in the Sierra Sur, in the municipality of Zoquitlán. The fertile soil along the Rio Quiechapa is home to more than seven species of agave that grow wild along the slopes and canyons. Helmed by Romulo Sanchez Parada, this collective of brothers, cousins, and nephews chose the name Rey Campero, meaning “King of the Countryside”, to reflect the relationship between the landscape and those who work so tirelessly to harvest the magueys from this challenging terrain. Espadín and wild agave are harvested, then cooked underground for 4–5 days before being allowed to rest for up to a week. Then, once milled by tahona, the fiber is placed in wooden vats where it open-air ferments for up to 12 days, depending on the season. Once fermented, the mash and juice from the vats are distilled in one of three small copper pot stills to produce the delicious elixir which is Mezcal Rey Campero. These distillates express an unflinching translation of the terroir and the agave that it produces.
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A unique, first-time release of less than 200 bottles from maestro mezcalero Romulo Sanchez Parada. In most communities, agave named Coyote refers to a subspecies of Agave Americana, but in Candelaria Yegole and a few other municipalities, the local dialect applies the name instead to hybrid varieties, agave who have cross-pollinated in the wild. The agave here is thought to be a wild cross-breed of Agave Karwinskii (Cuishe) and Agave Potatorum (Tobala). One of the first times this natural hybrid has been bottled commercially, this mezcal is a true delight: rich and creamy, with big notes of salted caramel, butterscotch, and charred popcorn. Mezcal for dessert?