The Rey Campero Cuishe mezcalero,Romulo Sanchez Parada, learned how to make mezcal from his dad and worked in the palenque until he was 20. When the economy went bad and Mezcal was no longer a viable enterprise he emigrated north and worked in North Carolina. He returned to Mexico in 2003, gathered his family, and began making Mezcal again. Rey Campero Cuishe has a very clean, crisp nose with a nice fruit and mineral mixing with some heat on the finish.