History,
Though previously misidentified as Agave salmiana, Rey Campero’s Pulquero is in fact another species altogether, A. atrovirens, which is used to produce pulque in Zoquitlán. Though Rey Campero has occasionally used some in its ensambles, this is the first batch we’ve seen from the family which is 100% Pulquero! And don’t get it twisted—the name refers only to the varietal, not the method; this mezcal is made purely in the traditional methods of Oaxaca, with an earthen pit oven and a stone mill, no fresh pulque added. Yet it’s still wildly unique, with a bright, dynamic freshness on the nose and dense, vegetal heft on the palate
Tasting NOtes,
Bright aromatics of pear skin, sea breeze, and raspberries give way to a dense and vegetal palate of roasted carrot, garbanzo, sweet potato, chocolate malt, and candy corn
Though previously misidentified as Agave salmiana, Rey Campero’s Pulquero is in fact another species altogether, A. atrovirens, which is used to produce pulque in Zoquitlán. Though Rey Campero has occasionally used some in its ensambles, this is the first batch we’ve seen from the family which is 100% Pulquero! And don’t get it twisted—the name refers only to the varietal, not the method; this mezcal is made purely in the traditional methods of Oaxaca, with an earthen pit oven and a stone mill, no fresh pulque added. Yet it’s still wildly unique, with a bright, dynamic freshness on the nose and dense, vegetal heft on the palate
Tasting NOtes,
Bright aromatics of pear skin, sea breeze, and raspberries give way to a dense and vegetal palate of roasted carrot, garbanzo, sweet potato, chocolate malt, and candy corn
Overall Rating
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