Jabali de Oaxaca is an artisanal mezcal inspired by the strength and untamed spirit of the wild boar. Known locally as the Jabalí, the boar holds unique significance in Mexican culture not only as a part of the regional wildlife but a symbol in folk tradition, and a distinct ingredient in local cuisine. Many mezcal drinkers will be familiar with the wild agave species Jabali, which gets its name from the animal.

Jabali de Oaxaca is made by 3rd generation mezcalero Abel Lopez along with his son Cuauhtemoc, and grandson Alejandro in the town of Tallixtac de Cabrera, Oaxaca. Their estate grown espadin plants are harvested fully mature at around 7 years old, then roasted in a conical oven for 6-7 days. The piñas are then milled using a stone tahona, and the resulting liquid is left to ferment in pine wood for a period of 1 week. The mosto is then distilled twice using copper pot stills, reduced slightly using deep well water, and bottled at a robust 48% abv.

The Lopez’ mezcal represents five generations of technique and knowledge that bring each bottle to life. Jabali de Oaxaca is more than a mezcal, it is a legacy, an identity and a source of pride that transcends generations.