JABALÍ

Harvested wild (silvestre) near Sola De Vega in the Sierra Sur region of Oaxaca, agave convallis which is used to make jabalí ( hah-bah-LEE) is challenging to work. When José Alberto learned of the difficulty to work jabalí, he wanted to take on the challenge, and this first batch produced is certainly worth it.

There are a few troubles working with jabalí. First, the piñas have a lower yield compared to higher yield agaves. Second, during fermentation and distillation, the bagasso produces a lot of foam, which needs to be monitored and removed because it contains unwanted saponins and can also damage the stills.

With the low yield and the foam combined the effort is not worth the return, and some producers will mix jabalí with another agave to create a full batch. What makes this batch special is not only that it is made from 100% agave convallis, but these are also José Alberto’s first batches, and the results are soft, full and rich.

MEDAL WINNER 2023 SAN FRANCISCO WORLD SPIRITS COMPETITION