Del Maguey Wild Jabali Single Village Mezcal (750ml)

Found growing around 1700 metres above sea level, the Jabali variety (A. convallis) is harvested at around 18-20 years of age. From its home on craggy rocks and cliffs in the Sierra Norte, it's taken to the village of Santo Maria Albarradas to be fermented and distilled by Rogelio Martinez Cruz and Leopoldino Mirandaand - the same talented hands who produce Del Maguey's Tobala, Tepextate and Espadin Especial - all part of the 'Vino de Mezcal' series. Jabali is Spanish for “wild boar” (the leaves on the plant look like the teeth of a boar), but possibly also, because it's notoriously difficult to distill. The agave hearts are roasted in the earth and buried for two weeks, then ground using a horse drawn stone, and finally fermented for 9-12 days with air-borne microbes before being double-distilled in a copper pot still. Brief maturation in oak completes the process.

Notes from Del Maguey... On the nose, Del Maguey Wild Jabali offers notes of fresh figs, baked apples, star anise, and a hint of Parmesan rind. On the palate there is bright, beautiful acidity with high florals of sweet violets, herbal notes of tarragon, and a slight sandalwood finish. 45% Alc./vol.

Other reviews... Best Agave Spirit at Cocktails Spirits 2017 in Paris.

95 points - Ultimate Spirits Challenge 2018

Founded in 1995, Del Maguey Single Village Mezcal introduced the world to previously unavailable artisanal mezcals. Through relationships with indigenous producers in Oaxaca and Puebla, Mexico, Del Maguey protects and preserves the ancient production processes that have been passed down generationally for hundreds of years. These methods, combined with the diverse micro-climates and terroir of Mexico, give each expression a unique, complex character that celebrates the art of the family producer.