The Jabali agave is notorious for being the most 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!

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.