The Jabali plant is known to be very tricky to work with. It is named because of its resemblance to the sharp tusks and ridged back of the Jabali, a type of wild boar. Only the best maestro mezcalero can work with the tough, fibrous plant and the foam that’s produced during fermentation. The foam can get into the seals of the still and damage it, so those Jabali need to be handled with care! When it is though, it produces an incredibly complex and individual mezcal. After being cooked underground in earthen pits, the plants are crushed with a mule-drawn tahona to release the juice that is then fermented in a pine-wood tank and double-distilled in copper pots. The difficulty of working with Jabali and the fact that the plants take between 16 and 18 years to mature means that only very small amounts of this mezcal can be produced at a time. So if you want to sample this exquisite artisan mezcal you’ll have to be fast.