Rey Campero Cuishe Mezcal, produced in the heart of Oaxaca, Mexico by maestro mezcalero Rómulo Sánchez Parada, is a testament to the richness and diversity of Mexican agave spirits. This mezcal showcases a deep commitment to agave conservation and traditional, sustainable practices. The Cuishe agave, known for its earthy and mineral flavors, is matured for 8-10 years before harvest, and then roasted for 4-5 days, offering a distinct taste profile influenced by the rocky, hot, and dry terrain of Oaxaca's central valley.

Upon tasting, Rey Campero Cuishe Mezcal reveals a complex and intriguing profile. The nose is marked by bright minerals and enchanting floral undertones, leading to a palate where these elements persist with a strong, tangy presence. This mezcal provides a satiny texture, creating a harmonious balance between spicy and smooth. Notable flavors include fire-roasted red chilies, tropical fruits like mango, papaya, and pineapple, along with peach, habanero pepper, chive, and honeysuckle. These flavors blend with a beach bonfire-smoke quality, culminating in a tingly, hot finish. It's a mezcal that begs to be thoughtfully paired with foods like chocolate, cheese, or complex sauces such as mole.

The production process is as artisanal as the spirit itself. After cooking, the agaves are crushed by a mule-pulled tahona and then undergo open-air fermentation with natural ambient yeasts for up to 12 days. The double distillation in small copper pot stills contributes significantly to the mezcal's rich flavor profile. Rey Campero Cuishe Mezcal is bottled without aging, capturing the essence of the agave and the land from which it comes.

Rey Campero Cuishe is not just a mezcal; it's a celebration of Oaxacan heritage, agave biodiversity, and the meticulous craft of mezcal production. It's a spirit that appeals to both mezcal aficionados and those new to this unique category of spirits, offering a journey through the diverse flavors and aromas that can only be found in the heart of Mexico