Rey Campero Jabali Mezcal is an extraordinary spirit crafted by the skilled Maestro Mezcalero Romulo Sanchez Parada in Zoquitlan, Oaxaca. This mezcal is made from the Jabali agave (Agave convallis), known for its challenging distillation process, yet it yields a mezcal with a unique and complex flavor profile.

The Rey Campero Jabali offers an intriguing blend of aromas and flavors. Its nose is characterized by a pleasant sweetness, featuring elements of sugar gum, Hawaiian fruits, and allspice. The palate presents a more diverse range, starting off with bold flavors reminiscent of petrichor, then shifting to mellow yet tart notes. It concludes with a sweeter finish, marked by lingering sensations of wet stone, clay, and soil. This mezcal is often noted for its long-lasting burn and rich finishing notes.

Each batch of Rey Campero Jabali is distinct, reflecting the artisanal approach and attention to detail in its production. The mezcal is made using traditional methods including in-ground cooking of the agaves for up to five days, followed by cooling and resting, and then crushing by a tahona. It is open-air fermented with natural ambient yeasts for up to 12 days before undergoing double distillation in small copper pot stills. This rigorous process, along with the extended maturation time of 15-18 years for the wild Jabali agaves, contributes to the mezcal's notable depth and complexity.

Rey Campero Jabali is more than just a mezcal; it represents the culture, tradition, and art of Candelaria Yegolé. It's a testament to the dedication of a community to producing exceptional artisanal mezcal, making it a benchmark example of Jabali throughout the industry. This mezcal is not just enjoyed for its taste but also revered for the craftsmanship and heritage it embodies​.