Rey Campero Pechuga de Codorniz is a pechuga mezcal from Candelaria Yegolé, Oaxaca, made by maestro mezcalero Vicente Sánchez Parada from espadín agave and distilled with quail, bottled at 48.5% ABV.
The espadín is cooked in a traditional earthen pit oven, and the mezcal is double distilled. Grilled pineapple, banana, corn cobs and around 25 quail breasts (codorniz) go into the still during distillation, giving the spirit a rich, savoury dimension. It then rests in glass for three months before bottling.
Fruit-forward aromatics of cherry and green apple lead into a rich, mouth-coating palate with savoury depth and a notable pepper note.
Pechugas are traditionally made for celebrations in Oaxaca, which makes this a special gift for adventurous mezcal lovers.
Sip it slowly from a copita at room temperature.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
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Aroma: Cherry and green apple.
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Palate: Rich, mouth-coating and savoury, with pepper.
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Process: Distilled with quail, pineapple, banana and corn cobs.
Specifications
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Producer: Vicente Sánchez Parada for Rey Campero
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Style: Mezcal Artesanal, Pechuga
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Agave: Espadín
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Process: Earthen pit oven, double distilled with quail and fruit, rested 3 months in glass
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Proof / ABV: 97 proof (48.5% ABV)
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Region: Candelaria Yegolé, Zoquitlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita at room temperature. It pairs with roast poultry, mole or tropical fruit.
Frequently Asked Questions
What is a pechuga?
A mezcal distilled with a protein, here quail breasts, plus fruit.
Who makes it?
Maestro mezcalero Vicente Sánchez Parada in Candelaria Yegolé.
What does codorniz mean?
Quail.
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