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A velvety and bright expression, the Jabali has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create a tannic and chocolatey spirit.
Green grape skin, white pepper, cinnamon, lime
Chocolate, tannin
Crystal clear. Medium sized perlas
Baking spice, citrus
It takes 23-25 days on average to
make Jabali mezcal. And that’s after
the agave matured 10-12 years.
The jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and the lower sugar content. Requires three to four distillations. This agave is named after the wild boar because of it’s spikey, curved leaf resemblance to the animal.
Scientific Name
Agave Convallis
Agave Source
Santa Maria Zoquitlan, Oaxaca
Agave Cook
~ 5 days stone oven
Fermentation
10 days in pine vats
Yeast
Wild
Mash
Horse-drawn tahona
Distillation
4x in copper stills
Aging
8 months in stainless steel
Alc. By Vol
51%
Maestro Mezcalero
Octavio Jimenez Monterroza
Lot
03/JAB
Batch Size
667 liters
Year
October 2020
Notes
The jabali agave is notorious for being difficult to work with due to its lower sugar content and a foam that forms during the production process. This agave sometimes requires three to four distillations compared to two for most mezcales. This agave is named after the wild boar because its spiky, curved leaves resemble the animal’s fur. It takes longer on average to make Jabali mezcal due to the extra distillations, and that’s after the agave has matured for 10 to 12 years!
Other Information
A velvety and bright expression, the Jabali has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create an elegant spirit.
Try our original Espadin