Rey Campero Jabali

Jabali agave is known among mezcal producers as difficult to ferment and distill because it can foam heavily during production. Rey Campero's version highlights that wild agave character rather than using the more common Espadin.

Rey Campero is associated with Candelaria Yegole and nearby Oaxacan mezcal traditions, while some bottlings identify specific villages or production sites. For this bottle, check the back label because mezcal labels often name the mezcalero, village, agave species, and lot.

Jabali often tastes more wild, mineral, and texturally unusual than many Espadin mezcals. Espadin is the baseline agave for a lot of Oaxaca mezcal, while Jabali bottlings are usually more limited and more expensive.

It is usually better sipped neat because wild Jabali mezcal is a limited, characterful bottle. For cocktails like a mezcal margarita, a less expensive Espadin from Oaxaca is usually the more practical choice.