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Blend of Agave Angustifolia (Espadín) and wild Agave convallis (Jabalí); combining cultivated and rare agaves endemic to Sola de Vega, Oaxaca. Jabalí grows untamed across steep, rocky terrain and can take up to 12–15 years to mature. Known for its expressive floral character, it brings vibrant notes of hibiscus and fresh herbs that beautifully complement the rounded softness and gentle fruit of Espadín.
Production: Made using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.
Blend of Agave Angustifolia (Espadín) and wild Agave convallis (Jabalí); combining cultivated and rare agaves endemic to Sola de Vega, Oaxaca. Jabalí grows untamed across steep, rocky terrain and can take up to 12–15 years to mature. Known for its expressive floral character, it brings vibrant notes of hibiscus and fresh herbs that beautifully complement the rounded softness and gentle fruit of Espadín.
Production: Made using the ancestral method: cooked in earthen pits, hand-milled, naturally fermented in wooden vats, and double distilled in handmade clay pots.