From Wild Agave to Liquid Art: The Story Behind the Jabalí Batch OJ-JAB-01.
Immerse in the mountains of San Agustín Amatengo, Oaxaca, where the young mezcalero Oliver Juárez Ramírez (19 years old) crafted a mezcal that embodies the soul of his land.
Made from wild Convallis agaves from the nearest mountain in San Agustín Amatengo, over 35 agaves were harvested on September 16, 2024.
The agave hearts, totaling 520 kg, were transported to town using mules.
The agaves were slow-roasted for six days in a conical earthen oven using guamúchil and mesquite wood, giving the mezcal its rich, smoky base.
After roasting, they were stone-crushed with a bull-drawn tahona.
Fermentation lasted seven days in 1200-liter Sabino wood vats with natural well water — no additives, just nature.
On October 6, 2024, distillation took place in a 300-liter copper alembic with refrescadera, resulting in 22 liters of mezcal at a bold 50% ABV.
It was bottled on March 15, 2025, producing just 95 bottles, crafted exclusively for export and already sold to Mirate (a Mexican restaurant and bar in Los Angeles).
Aroma:
Opens with notes of caramelized citrus, hibiscus flower, and a touch of spice.
Palate:
Wildflowers, ripe cherries, soft spices, and a subtle minerality that lingers.
Finish:
Clean, floral, with hints of cooked agave and a medium length.
Pairing Suggestions:
Gazpacho
Rustic bread with butter
Mild cheeses
Desserts with balanced sweetness and medium intensity
This mezcal is more than a drink—it’s a tribute to time, tradition, and terroir.
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