El Rey Zapoteco
ABOUT:
El Rey Zapoteco is a deeply respected, family-owned brand founded in 1960 by Don Serafín Hernandez in Santiago Matatlán, Oaxaca—a town widely celebrated as the "World Capital of Mezcal." Now managed by subsequent generations of the Hernandez family, the brand serves as a true guardian of Zapotec heritage. They manage their own agave fields to ensure strict sustainability and employ time-honored artisanal methods: roasting the agaves in conical earthen pits, crushing them with a horse-drawn stone tahona, fermenting naturally in open-air pine wood vats, and double-distilling in copper pot stills. El Rey Zapoteco represents an unwavering commitment to traditional, uncompromised Oaxacan craftsmanship.
WEBSITE:
MEZCALS OFFERED:
Espadín Joven: The flagship unaged cornerstone of the brand. It offers a quintessential Matatlán profile with a nose of rich roasted agave, fresh herbs, and light citrus. The palate is beautifully balanced with a sweet agave backbone, subtle notes of grapefruit and damp earth, and a clean, perfectly integrated smoky finish.
Espadín Reposado: Rested in white oak barrels, this expression gracefully marries the earthy agave with the warmth of the wood. The aroma reveals inviting hints of vanilla, toasted nuts, and mild smoke. The tasting experience is exceptionally smooth and round, bringing out flavors of caramel, butterscotch, and baking spices, ending with a soft, lingering warmth.
Espadín Añejo: Aged patiently in oak barrels to achieve a rich, amber hue. It features complex, decadent aromas of dark chocolate, dried figs, and sweet tobacco. The palate is luxurious and full-bodied, delivering profound notes of toasted oak, dried fruits, and cinnamon, culminating in a deeply satisfying, spiced, and lightly smoky finish.
Tobalá: Crafted from small, wild mountain agave, this expression is celebrated for its elegant and delicate character. It presents a highly floral and fruity bouquet with hints of ripe mango, peach, and wild rose. On the palate, it is incredibly silky, bursting with sweet tropical fruits and a refined minerality, leaving a fresh, sophisticated finish.
Cuishe: Made from a wild, tall-growing agave native to arid soils, this mezcal is remarkably herbaceous and earthy. The nose is characterized by pine, freshly cut green grass, and wet clay. It provides a dry, mineral-driven palate with savory notes of green pepper, local herbs, and a distinctive, lingering earthiness.
Tepeztate: A bold, untamed, and intense mezcal made from wild agave that can take up to 25 to 30 years to mature on steep cliffsides. It offers striking aromas of jalapeño, dense green vegetation, and white pepper. The flavor profile is vibrantly spicy, bringing forward strong vegetal notes, zesty lime peel, and a punchy, deeply complex finish.
Pechuga: An ultra-premium, celebratory spirit crafted for special occasions. During the final distillation, a medley of seasonal fruits (like apples, pineapples, and bananas), spices, and a raw turkey breast are added to the still. The result is a viscous, incredibly savory, and fruit-forward mezcal that beautifully harmonizes the traditional smokiness of the agave with rich umami and sweet orchard fruit notes.