Mezcal Noble Coyote is one of the few mezcal brands to be able to offer Jabalí mezcal in the United States.

Our Jabalí is made by the maestro mezcalero José Peréz Santiago in the world capital of mezcal—the village of Santiago Matatlán in Oaxaca. José is the grandson of Don Tacho, a legend in the mezcal world. José, together with his many cousins, grew up in the agave fields where he has learned the art of harvesting agave and producing mezcal. Few mezcaleros know the secret of Jabalí distillation, but this secret has been passed down to José by his grandfather and father. Building on his association with Mezcal Noble Coyote, José is looking to expand his production capabilities.

abalí is considered by many to be the most exotic of all mezcals. Although Jabalí agave is a relatively abundant wild agave, it is very difficult to work with, because the chemical component Saponin is responsible for making the Jabali bubble up during distillation. To compensate mezcaleros will distill less volume at one time and distill at lower temperatures, which adds more time to the process. In addition the Jabali requires a third distillation. As a result, there are only a few maestro mezcaleros who know the secret of how to select the right Jabalí and more importantly the tricky process of creating this mezcal. Because of its abundance and the low demand for this agave, Jabalí mezcal can be produced in a sustainable manner.

The agaves used to make our Jabalí mezcal are ground using mallets and are then cooked in a traditional floor oven. The cooked agaves are then fermented in traditional open air sabino tubs. The mezcal is then distilled thrice using an alembic still.