Mezcal Jabalí Quiéreme Mucho (Agave Convallis, Artisan)

Mezcal Jabalí Quiéreme Mucho: the masterpiece that defies the master

Mezcal Jabalí is not just any mezcal: it is the one that puts the master’s hand to the test. Made with Agave Jabalí (Agave convallis), it is famous for its “rebellious” fermentation and distillation, capable of generating an intense foam that can complicate the whole process. That is why it is so sought after by collectors: each bottle represents real risk, technique and rarity.

Main features

• Agave Jabalí (A. convallis) of botanical rarity
  Small plant, complex chemistry, unrepeatable flavors.

• High-risk artisanal production
  Only expert hands work it because of its “wild” behavior in the still.

• Triple distillation (meticulous refining)
  For a clearer, silkier and more polished expression without losing character.

• Very low yield
  More fiber is needed to obtain one liter compared to other agaves.

Tasting notes

• Nose: ripe tropical fruits, star anise and a deep herbaceous background.

• Palate: vibrant entry with roasted banana, cinnamon and limestone-like minerality. Evolves with each sip.

• Finish: long, clean, surprisingly fresh; smoky, soft as a whisper.

Why is the price of Jabalí mezcal higher?

For three clear reasons: rarity of the agave, low yield and high risk of losing the batch during distillation. Here you pay for technical mastery and a piece that is difficult to repeat.

Teacher recommendation

“Don’t try to understand the Boar in the first sip. Let it breathe: its wild foam becomes silk.”