Jabalín | Manuel Aquino García | April 2024 | JBLMAQ2404 | 51.5% ABV | 102 Bottles | PM Spirits

The use of Jabalín (or Jabalí) in the production of spirits is very recent in Miahuatlán and has only been in use for this purpose in Logoche since 2015, with an experimental production made by the legendary Don Candido. Across the river, Manuel Aquino has been experimenting with the famously finicky Agave convallis type, known locally as Jabalín, since 2019 and has become quite enthusiastic about their inclusion into the crafting of the ensambles, or field blends, which he makes frequently. However, once or twice a year, he will process a small amount for the crafting of a 100% Jabalín batch.

This special production was made with the harvest of 40 piñas totaling nearly one ton of Jabalín agaves harvested in the wild from a white and rocky stretch of terrain a few kilometers to the southeast of Logoche. Fermenting these agaves presents many challenges and requires nearly twice the space that other agaves can occupy in their fermentation and distillation vessels. During fermentation, palenqueros often use 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 outfitted the still with a custom-made copper cap with a single fixed plate designed specifically for use with this agave type.

Adjusting with select cuts of heads, hearts, and tails, Manuel composed a total of 80 liters at 51.5% ABV and a spectacular cordón cerrado. A total of 102 bottles were produced and are available through our wholesale and select retail partners in New Mexico, Kentucky, Tennessee, Illinois, and Kansas.

• Maguey(es): Jabalín (Agave convallis var.)

• Provenance of the maguey: Wild-harvested

• Producer: Manuel Aquino García

• Region: Logoche, Miahuatlán

• Soil type: White, rocky tierra blanca

• Rest time after harvest: Six days

• Oven: Conical earthen oven; roasted for ten days with mesquite wood

• Rest time after roasting: Three days

• Mashing: Machete and shredder

• Fermentation: Native yeasts; one 1,200 L plastic tub

• Dry fermentation: Two days

• Wet fermentation: Five days

• Distillation: Twice distilled in copper pot stills

• Final composition: Heads, hearts, and tails

• Batch size: 80 L

• Date of distillation: April 2024

• ABV: 51.5%