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.
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.