Fermented in open air, using wild yeasts, this expression from Rey Campero uses the Espadin agave which spends time resting in glass before bottling. Let's dive in.
The palate is light and fruity, with pineapple, ripe grapefruit, lime and vanilla. More floral flavors and hot chili spice play off each other to add a subtle accent to the finish with just a hint of charcoal smoke.
Rich and earthy. Lots of clay, pepper, minerality. Woody, lots of ash and smoked meats.
Finish:
Long, hot, loaded with ash, clay and some pepper.
Overall:
Nice stuff, but a little rough. The abundance of ash on the finish kind of detracts from the nose and palate for me. That said, I’d happily drink more of this.