Rey Campero Jabali: The Wild Beast Tamed with Grace
Some agaves are difficult. Jabali is borderline rebellious. Spiky in every sense - physically, chemically, and temperamentally - it's an agave that fights the mezcalero every step of the way. It foams during fermentation, resists crushing, and can absolutely wreck a still if handled carelessly. Which is why so few producers dare to work with it. And why those who do - like Romulo Sanchez Parada and his family at Rey Campero - deserve serious respect.
First things first: Jabali takes longer, yields less, and demands more. This is the kind of spirit you make only when you love the process as much as the result. And Rey Campero's result? Explosive. Elegant. Electric.
The nose leaps out of the glass. Think fresh lime zest, underripe mango, eucalyptus, and a clean, high-toned acidity. Beneath that citrusy top-end is a bracing minerality - like rain hitting hot rocks - and just a lick of wood smoke and menthol. It's bright, green, and wild - but somehow focused.
On the palate, Jabali is a live wire. It opens sharp and zesty - grapefruit rind, green apple skin, and jalapeno. But give it a second, and it evolves - soft herbs, faint pine resin, and a beautifully bitter twist. The texture is lean and crisp, with a tangy bite. Smoke is there, but woven in tight - like charcoal smouldering under a citrus grove.
The finish is long and resonant, with lingering pepper and green herbs.
This is a pour for those who've already fallen in love with mezcal and are ready for the weird, the wild, and the wonderful.
