100% Maguey jabalí·46% ABV

One of the jewels of our catalog. Distilled three times. Dry and rugged, with notes of caramel on the finish. Best suited for medium and expert palates.


The complexity of its sugars and the copious foam it produces during fermentation and distillation make Jabalí one of the most complex in our production.

To create just a single bottle of Jabalí, we need approximately 30 kg of this scarce and difficult-to-find variety. 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. The first distillation, or simple distillation, of Jabalí can reach up to 30% ABV.

years to reach maturation
Approximate kilos per plant
Average kilos per bottle


  • 100% Jabalí magueys
    (Agave Convallis)
  • Cooked in an earthen oven
    for 5 nights and 4 days
  • Crushed with a stone mill
    pulled by a horse
  • Fermented for 2-4 days
    in pine wood vats
  • Distilled three times
    in a copper still
  • Adjusted with spring water
    until reaching 46% ABV
The Jewel of the Family
Enjoy your Grulani Jabalí in our exclusive handcrafted, recycled-glass bottle and choose between the 700 ml format (available in 750 ml for the USA), the 200 ml bottle (as part of tasting collection) or the Premium box.
Maguey jabalí
(Agave Convallis)

The Jabalí maguey is a variety with much presence in our Sierra Sur in the state of Oaxaca. Jabalí requires an average of 12 to 16 years to reach maturation and is a completely wild agave, meaning it cannot be artificially cultivated. Jabalí grows in hard-to-reach rocky locations in our community. Because accessing the magueys can be so challenging, the harvest or “jima” of Jabalí, is a complicated process. Grulani’s Jabalí is one of the most exclusive in our catalog.

The leaves of the Jabalí maguey contains a fiber called ixtle which are used by some communities in Oaxaca to make a special kind of rope called jabalínas.

Jabalí is a wild agave
It’s time for maturation is 12-15 years
Details of the Jabalí leaves