Noble Coyote -


Oaxaca, Mexico


The agave Jabalí (agave convallis trel) is considered by many to be the most exotic of all mezcals. Unlike mezcal made from agave Tepextate — whose eccentricity resides largely in the scarcity of the slow maturation period (35 years) of the plant and which is in danger of extinction— the agave Jabalí is a kind of wild agave that proliferate throughout the mezcalero strip in Oaxaca.

Although agave Jabalí is relatively abundant, there are only a few maestro mezcaleros who know the secret of how to select the right Jabalí and how to process it to make mezcal. There are stories of maestro mezcaleros who have harvested an entire field of agaves Jabalí and could not produce even one drop of mezcal. Luckily, our master mezcalero knows the secrets passed down through generations and learned from years of experience.

Tasting Notes

​ Lemongrass, dried anise, eucalyptus, bacon fat, and herbal aromas. Palate follows with slate, dried mint leaf, oriental spices, high mineral notes and an ultra-smooth elegant finish.
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