This powerful elixir is created from wild-grown jabali agave from Sola de Vega, Oaxaca. The plant can take decades to mature, making this mezcal a rare treat. Maestro mezcalero Albert Vásquez roasts the precious piñas over red oak with a little mesquite. It’s then hand-muddled, fermented with wild yeast, and distilled in clay pots. The finished product is smoky, savory, and sweet. Consuming it is nothing short of hedonism. Koch el Mezcal Jabali is one of the most complex mezcals being distilled today.
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