Jabalí - Noble Coyote Mezcal ArtesanalPACIFIC AND LIME
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FOR THE FIRST TIME IN EUROPE - EXCLUSIVELY BY PACIFIC AND LIME
MEZCAL NOBLE COYOTE - JABALÍ
Maturation: 12 years
Origin: Santiago Matatlán
Crushing: Stone mill
Cooking: Floor oven, Mesquite Wood
Fermentation: Sabino wood barrels
Distillation: Tripple in copper pot stills
Master distiller: José Pérez Santiago
Classification: Joven - directly from the still
Imported to EU by: PACIFIC AND LIME - FINEST IMPORTS
Lemongrass, dried anise, eucalyptus, bacon fat, and herbal aromas. Palate follows with slate, dried mint leaf, oriental spices, high mineral notes and an ultra-smooth elegant finish.
The agave Jabalí (agave convallis trel) is considered by many to be the most exotic of all mezcals. Unlike mezcal made from agave Tepextate, whose eccentricity resides largely in the scarcity of the slow maturation period (35 years) of the plant and which is in danger of extinction, the agave Jabalí is a kind of wild agave that proliferate throughout the mezcalero strip in Oaxaca. Although agave Jabalí is relatively abundant, there are only a few maestro mezcaleros who know the secret of how to select the right Jabalí and how to process it to make mezcal. The Jabalí agave is notorious for being the most difficult agave to work with due to the foam it produces and the lower sugar content which requires three to four distillations. This agave is named after the wild boar because of it’s spikey, curved leaf resemblance to the animal. There are stories of maestro mezcaleros who have harvested an entire field of agaves Jabalí and could not produce even one drop of mezcal. Luckily, our master mezcalero knows the secrets passed down through generations and learned from years of experience.
Many people believe it is impossible to get mezcal from this rare species of agave. Instead it is commonly used to make good quality ropes from its leaves. Only a few maestro mezcaleros know the secret ways of making one of the most fantastic and mystic spirits.
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