Often overlooked but among the signature maguey of Sandra’s collection, Jabalin is a locally named subvarietal of Agave convallis, otherwise often referred to as Jabalí. Produced at Sandra’s own palenque in rural Yeguesia, this batch was made collaboratively by a revolving cast of mezcaleros and colleagues, referred to here as the “In Situ Team.” Cooked in a traditional earthen pit oven, then milled using a combination of small mechanical shredder – like a tiny wood chipper – as well as by hand, like a mortar and pestle, this 40 liter microbatch was distilled entirely in clay pot stills in 2022, and is an example of what Sandra calls “mezcal alta gama” (or “high end mezcal”), or what others might call “still strength” – indicating that it has not been proofed or adjusted using spirit or water, but rather is a pure cut at full strength from the heart of the run.
Seductively aromatic on the nose and lithe on the palate with notes of yellow apples, manuka honey, coconut water, persimmons and white tea.