Description

Rey Campero is artisanally produced featuring in ground cooking for up to five days, followed by cooling and resting up to one week. Cooked agaves are crushed by a tahona and open air fermented with natural ambient yeasts for up to 12 days before double distillation in small copper pot stills. They are an iconic producer of this notoriously difficult to work with agave, widely considered a benchmark example of Jabali throughout the industry. The locally sourced wild agaves take 15-18 years to mature. The spicy notes of green and red chilies mix with creamy fruit flavors like mango and guava. A blanket of spice coats the palate as more layers unfold, revealing tobacco, dried mint, and a silken toasted coffee finish.