A jewel from Grulani. Distilled three times. Dry and rugged, with notes of caramel on the finish. This is a perfect sipper! The complexity of its sugars and the copious foam it produces during fermentation and distillation make Jabalí one of the most complex mezcals on the market. To create just a single bottle of Jabalí, approximately 30 kg of this scarce and difficult-to-find variety is needed. Depending on whether it’s the dry or rainy season, Jabalí is fermented for 2-4 days in pine wood vats and subsequently distilled three times in a copper still.