Madre Cuishe MezcalMADE BY REY CAMPERO MEZCAL IN OAXACA, MEXICO
Rey Campero means “King of the Countryside” in Spanish. And what makes this mezcal such a royal offering is the distillery’s commitment to terroir by producing mezcal sourced from a wild species of agave that grows around the southern highlands of Oaxaca. Each of their bottles hail from a single species, several of which take 15 to 18 years to mature. Think of it as the 15-year-old single malt Scotch…of Mexico.
Pit roasted and open fermented with naturally occurring yeasts, The Madre Cuishe varietal yields complex aromas and flavors with notes of baked apricots, banana and white chocolate that are balanced by its smoky overtones.
Sip this one and don’t skip the traditional orange slices and sal de gusano. Literally, “worm salt.”
TIP OF THE TONGUE
While we recommend drinking this one neat and served with the aforementioned traditional orange slices and worm salt, it also makes an amazing mezcal version of the Paloma: In a shaker, stir together 1.5 ounce of mezcal and 0.25 ounce of agave syrup until the syrup dissolves. Add 1 ounce of St. George Bruto Americano, 1 ounce of fresh grapefruit juice, 0.5 ounce of fresh lime juice, and a pinch of salt. Shake with ice until well chilled. Add to a cocktail glass filled halfway with ice. Top with seltzer and garnish with a grapefruit wheel.