Rey Campero Jabali Mezcal

About Rey Campero Jabali Mezcal

Rey Campero Jabali Mezcal is crafted from Jabali agave that is very difficult to treat due to foaming during the distillation process; there’s a danger of it blowing up the still. Even with that risk eliminated, batches wouldn’t be large enough to be profitable. However, that was the case before Rómulo Sánchez Parada invented a new distilling method and so, Rey Campero Jabali Mezcal was born. Greeting you with a mild and floral nose, the palate is unique with orange zest, citrus, slate, pepper, and smokiness. A truly one-of-a-kind 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 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.