Details
- Location: San Dionisio Ocotepec, Oaxaca
- Agave: Jabali (Convallis)
- Maestro: Alberto Morales Mendez
- Abv: 47%
- Tasting keywords: spicy, earthy, herbal
- NOM: 0148X
Nose
Complex aromas encompass so many notes from vegetal and green to ripe tropical fruit- it’s impossible to put your finger on the many characteristics. Pleasantly elusive.
Taste
In the mouth the flavors are also layered, with asparagus, mint, eucalyptus, turning to coffee and dried citrus peel with notes of red chili spice seeping in on the sides. The confected sweetness, like rock candy, comes in on the finish, which also gets a hit of spice before fading to a mid herbal finish.
Method/Background
Agaves are cooked in an in-ground earthen oven, tahona crushed, naturally fermented in wooden tanks, and distilled in small copper pot stills. Jabali is a notoriously difficult agave variety to produce into mezcal because of its foaming saponins, many times requiring 3 or 4 distillations to tame the texture, alcohols, and flavors.
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