Taming the Explosive Jabalí Giant agave…
One of the most difficult mezcals to produce is undoubtedly the Jabalí maguey, brave, aggressive, wild, it is not easy to get its truths out of it, it fights and only a few have managed to tame it. Maguey jabali is extremely hard to work with. It foams and expands during fermentation and distillation, which has led to some stills being damaged during distillation as the spirit has seemingly exploded out of the seems of the still.

But, José López, Le Cheto, has achieved it, at his young age, he is already the third generation of mezcal teachers in his house and the tradition is continuing it with his children. A job that he describes as a beautiful job you find when tasting this very fine Wild Boar made in the Cuna del Mezcal, Santiago Matatlán.

Tasting Notes
You will enjoy the classic notes of straw, honey, roses, violet, citrus, wood and minerals, all in one but perfectly separated. Believe me if I tell you that this Wild Boar is something that you must have in your bar and surprise your friends with something that they have surely never tried but will want more.