-
About The Product
Rey Campero Jabali Mezcal is a highly distinctive and sought-after artisanal mezcal from Oaxaca, Mexico, renowned for its use of the rare and notoriously difficult-to-work-with Jabali agave (Agave Convallis). The process begins with the harvesting of wild or semi-cultivated Jabali agave plants, which are typically large and take many years to mature, often more than a decade. The piñas are then roasted in traditional earthen pits lined with volcanic rock, where they are covered with soil and cooked for several days. This imparts the characteristic smoky flavor unique to mezcal. Following roasting, the softened piñas are crushed using a traditional stone mill (tahona) pulled by a horse or donkey, extracting the sweet agave juice and fibers. This mosto is then naturally fermented in open-air wooden vats, using wild yeasts present in the environment, a process that can take several days or even weeks depending on ambient temperatures. After fermentation, the mosto bravo (fermented mash) is double distilled in small, traditional copper pot stills. The distillation of Jabali agave is particularly challenging due to its high sugar content and propensity to foam, requiring skilled mezcaleros to manage the process carefully. The resulting mezcal is unaged (Joven), bottled directly after distillation to capture the pure, complex, and often savory and wild characteristics of the Jabali agave, reflecting its unique terroir and traditional craftsmanship.
Taste Profile & Food Pairings
About the Brand
About The Product
Rey Campero Jabali Mezcal is a highly distinctive and sought-after artisanal mezcal from Oaxaca, Mexico, renowned for its use of the rare and notoriously difficult-to-work-with Jabali agave (Agave Convallis). The process begins with the harvesting of wild or semi-cultivated Jabali agave plants, which are typically large and take many years to mature, often more than a decade. The piñas are then roasted in traditional earthen pits lined with volcanic rock, where they are covered with soil and cooked for several days. This imparts the characteristic smoky flavor unique to mezcal. Following roasting, the softened piñas are crushed using a traditional stone mill (tahona) pulled by a horse or donkey, extracting the sweet agave juice and fibers. This mosto is then naturally fermented in open-air wooden vats, using wild yeasts present in the environment, a process that can take several days or even weeks depending on ambient temperatures. After fermentation, the mosto bravo (fermented mash) is double distilled in small, traditional copper pot stills. The distillation of Jabali agave is particularly challenging due to its high sugar content and propensity to foam, requiring skilled mezcaleros to manage the process carefully. The resulting mezcal is unaged (Joven), bottled directly after distillation to capture the pure, complex, and often savory and wild characteristics of the Jabali agave, reflecting its unique terroir and traditional craftsmanship.
Taste Profile & Food Pairings
About the Brand