Review #: 139
Description: Mezcal Campanilla Salmiana
Spirit: Mezcal
Background: Mezcal Campanilla salmiana produced by Jaime Navarro in Palmar Segundo, San Luis Potosi, at the beginning of the altiplano (high plain) region where the southern edge of the Chihuahua desert begins. Jaime is the son of Maria de la Luz, who is arguably the leading figure of the three interrelated immediate families that produce mezcal under the Campanilla brand. Agave variety: Agave salmiana. Roasted in a partly aboveground stone and masonry/earthen oven fueled by agave leaves and other agave waste, mashed with a tahona (millstone), fermented without bagasso (the agave fibers, which are removed by squeezing with a “hammock” — removing the fibers and fermenting without them is extremely unusual). Distilled in the rare internal-capture “campanilla”-style clay pot still, over a low fire and without the use of running water.
Reviews #135 – #140 were done as a tasting set with Eli’s Mezcal Room in NYC. The samples were provided from their collection so some information isn’t fully known. Some were special bottles unavailable commercially. The above information is what was provided after the tasting. Currently there are running online tastings so if you want to learn more about mezcal or you are in NYC when the world returns to normal, check them out!
Distillery – Jaime Navarro
Bottler – Unknown
Brand – Campanilla Salmiana
Selection – N/A
ABV – Unknown
Age – Unaged
Nose – Poblano and jalapeno pepper, pickle juice, earthy minerals, bathroom cleaner
Taste – More sweet pepper, cream, yogurt, paprika
Finish – Salty, milky, peppery, almost like a cheese sauce for mac and cheese
Score: 5
Would I buy a bottle? No
Thoughts: This was definitely a different profile. Lots more cheesey funk. Not quite to my taste but by no means bad. A great example of the range of flavors mezcal can offer compared to the other samples in the tasting.