Mezcal Noble Coyote | Jabalí ∙ 50cl 47.9%

Raw material: Agave convalis trel
Maturation: 12 years
Origin: Santiago Matatlan
Crushing: stone mill
Oven: earth pit, mezquite wood
Cultivation: wild agave
Fermentation: In "Mezquite" type barrels
Distillation: Triple in copper pot stills
Alcohol: 47.90%
Distiller: José Pérez Santiago
Lot number: RP-JSJ01
Category: Artesanal (traditional craftsmanship)
Classification: Joven - unstored
Certificate: COMERCAM
EU import: PACIFIC AND LIME

Agave

Agave Jabalí (Agave convallis Trel) is considered by many to be the most exotic of all mezcals. Unlike the mezcal made from the Tepeztate agave, whose eccentricity lies largely in the scarcity and slow ripening period (up to 35 years) of this endangered plant, the Jabalí agave is a species of wild agave that spreads throughout the mezcalero strip of Oaxaca. Although the Jabalí agave is relatively abundant, few maestro mezcaleros know the secret of agave selection and then processing to create this mezcal. The Jabalí agave is the most difficult agave to process. The reason for this is the rapidly expanding foam development during the manufacturing process. In addition, three to four distillations are necessary due to their lower sugar content. Jabalí means wild boar in English. The wild agave owes its name to its pointed, curved leaves, which are reminiscent of wild boar teeth. There are stories of maestro mezcaleros who harvested a whole field of agave jabalí and could not even produce a drop of edible mezcal. Luckily, our Maestro Mezcalero knows the secrets that have been passed down through generations and learned from years of tradition to make its creation possible.

Assessment of the Mezcalero

Some people believe that it is impossible to get mezcal from this rare species of agave. Instead, the agave jabalí is commonly used to make high-quality rope from its leaves. Few Maestro Mezcaleros know the secret ways to create one of the most fantastic and mystical spirits.