Mezcal, Mexico / Oaxaca

Coming from a variety of wild agave by the name of Jabali (pronounced rabali), from the Convallis agave family, this mezcal is impressive in personality. Agaves, harvested by hand from the rocky hillsides of the Oaxaca region, are stewed in the ground for two weeks. The agave hearts are then ground according to the ancestral method of molino, a round stone pulled by a horse. Natural fermentation takes place with indigenous yeasts. Finally, the juice is doubly distilled in an ancestral way, following a process over 500 years old.

Profile: Frank, mineral, smoky, leather, fresh herbs.