Jabalín | May 2021 | Manuel Aquino | JBLMAQ2105 | Spring 2022 release | 48 bottles

Manuel Aquino has been experimenting with the famously finnicky Jabalín agaves since 2019 and has become quite enthusiastic about their inclusion into the crafting of the ensambles, or field blends, that he makes annually. This unique 40-liter batch, however, was composed with mix of nearly one ton of capón and guía Jabalin agaves harvested in the wild from a white and rocky stretch of terrain a few kilometers to the southeast of Logoche. Fermenting these agaves requires using less mass than usual and necessitates the inclusion of large and heavy stones to help weigh down the bubbly and foamy forces of the saponin-rich Jabalín that would otherwise cause the tank to overflow and spill out. To temper its nature during distillation, Manuel applied very low heat to the boiling pot, and placed a natural cloth fiber barrier between the pot and the still cap. Time consuming, laborious, and low-yielding, Manuel holds his productions of pure Jabalín in high esteem, personally prizing it above many of his other works. This batch has been selected and bottled uniquely for The Maybourne Hotel.

§ Maguey(es): Jabalín (Agave convallis var.)
§ Provenance of the maguey: Wild-harvested
§ Producer: Manuel Aquino García
§ Region: Logoche, Miahuatlán
§ Soil type: white and rocky tierra blanca
§ Rest time after harvest: six days
§ Oven: Conical earthen pit; seven days with mesquite wood § Rest time after oven: three days
§ Maceration: Machete and shredder
§ Fermentation: Native yeasts, one 1200L capacity plastic tub § Dry fermentation time: Two days
§ Wet fermentation time: Five days
§ Distillation: 2x in copper pot stills
§ Final composition: Heads, hearts, and tails
§ Batch size: 225L
§ Date of distillation: May 2021
§ ABV: 49%