Mezcal, Jabali

• Produced by Maestro Mezcalero, Romulo Sanchez Parada, in Candelaria Yegolé, Zoquitlán, Oaxaca
• Distilled from 100% Jabalí (Agave convallis)
• Agave cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats
• Distilled twice using traditional wood-fired copper pot stills
• Rey Campero’s Jabalí exhibits a flamboyant and sweaty nose before breaking into orange zest and slate on the palate; chalk, tropical fruit, and rawhide push and pull on the dynamic finish
• 49% ABV (Alcohol may vary from batch to batch)

Tasting Notes

Romulo is well known for his innovations in the challenging distillation of the Jabalí varietal. Before his work, the accepted wisdom was that Jabalí—which tends to foam during distillation and literally blow up the still—could not be made in batches large enough for commercial release. Using only the implements already at hand and a creative new approach, Romulo managed to bypass this issue, and subsequently, his new method for distilling Jabalí spread like wildfire among Oaxaca’s mezcaleros.

Produced by Maestro Mezcalero, Romulo Sanchez Parada, in Candelaria Yegolé, Zoquitlán, Oaxaca from 100% Jabalí (Agave convallis). The agave is cooked in a conical earthen pit, milled using a traditional stone tahona, and fermented in open-air wooden vats before being distilled twice using traditional wood-fired copper pot stills. Rey Campero’s Jabalí exhibits a flamboyant and sweaty nose before breaking into orange zest and slate on the palate. Chalk, tropical fruit, and rawhide push and pull on the dynamic finish. 49% ABV (Alcohol may vary from batch to batch)

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