About:
This 75-liter batch of Jabali con Tobalá was distilled by young mezcalero Reynaldo Alejandro of Santa Catarina Albarradas, Oaxaca. Reynaldo wild-harvested 67 piñas of Jabali (a. Convallis) and 53 piñas of cultivated Tobalá (a. Potatorum & Seemanniana) and roasted the two varieties together in an underground oven for nine days with white oak and acacia leaves.
Once cooked, the agaves were then mashed by hand with wooden mallets and transferred to cement tanks to ferment with spring water and ground "encino de agua" bark for just two days. Once fermentation was deemed complete, Reynaldo, with the help of his wite Rosa, double-distilled the mash in a set of eight small day pot stills at his palenque "La llusion." Just 78 liters produced, adjusted with heads, hearts and tails by Reynaldo in November 2025, and bottled in April 2026 for our good friends PLDC:
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Maguey: Jabali con Tobalá
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Proof: 96.4 Proof | 48.2% ABV
Flavor Profile:
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A fun, complex nose of black pepper, butter popcorn seasoning, cacao powder, freshly plucked cucumbers and river rocks
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The palate is slightly savory, herbaceous and deliciously smoky, with notes of smoked meat, chili spice, cacao powder, and fresh basil leaf trailing through the finish.
