Espadín is an artisanal mezcal from Rey Campero, produced in Candelaria Yegolé, in the Mexican state of Oaxaca.
The agave is roasted in an earthen pit oven, then crushed using a stone wheel known as a tahona. The juices and fibers ferment naturally in open pine and sabino wood vats, using river water. Following double distillation in copper stills, the mezcal is bottled at approximately 48% ABV, although its strength may vary between batches.
Its distinctive aroma recalls wet earth and tree bark, evoking a forest after rain. On the palate, oregano and coriander stand out alongside earthy tones and subtle hints of citrus peel. Its character is best appreciated neat, sipped slowly in small amounts.
Producer
Rey Campero is a family producer of artisanal mezcal from Candelaria Yegolé, in the Sierra Sur region of Oaxaca, Mexico. Behind the brand is the Sánchez Parada family, whose mezcal-making tradition spans four generations and dates back to 1890.
The family’s legacy began with Clara Manzano de Sánchez and continued through subsequent generations. Today, Vicente and Valentín Sánchez play an important role in preserving this knowledge. The name Rey Campero, meaning “King of the Countryside”, reflects the family’s connection to the land and the agaves growing on the surrounding slopes and in the canyons.
The family also maintains its own nurseries, growing Espadín alongside rarer agaves such as Tepeztate and Jabalí, and allowing some mature plants to flower and produce seeds. The agaves are roasted in wood-fired earthen ovens, then crushed using a stone wheel known as a tahona. Fermentation takes place with naturally occurring yeasts in pine and sabino wood vats, followed by distillation in copper stills. Before bottling, the mezcals rest for at least three months in glass vessels.
The range includes Espadín, Cuishe, Madrecuishe, Mexicano, Tobalá, Tepeztate, Arroqueño, and Jabalí, as well as ensamble expressions combining several agave varieties.