NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
NETA Jabalin (Soldout)
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NETA Jabalin (Soldout)

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€104,00
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€104,00
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Known as Jabalín or Jabalí, Spanish for “wild boar”, this maguey has been classified as both A. Convallis and A. Kerchovei of the sub-genus Littaea. This somewhat prevalent agave is found in a few variant forms between southern Puebla and most of Oaxaca state, either in densely clustered groups or in solitary form, both wild and semicultivated. The pencas are a rich green color with a subtle yellow stripe down the inside of the leaf, and are equally notable for their very pronounced, jagged spines. While the Jabalín does have a high sugar content, it historically has not been an agave preferred for distillation, but instead prized for its durable fibers and use as natural fencing. The Agave convallis contains elevated amounts of sapogenins, the same natural compounds used for organic soap making, resulting in a challenging and very bubbly fermentation. This intimidating process continues into distillation with first -- and more than often -- second rounds yielding a liquid that is greenish in color and capped with a thick layer of soap-like foam. For this reason, the Jabalín is commonly triple-distilled, allowing for a crystalline appearance. This experimental batch made by Candido García Cruz in March 2015 beautifully reflects the subtleties of the maguey and lands of Miahuatlán, Oaxaca. Candido has worked the palenque since he was a child, and in over 50 years of experience with agave, this was his first time fermenting and distilling Jabalín. The fifty piñas were harvested from rocky tierra colorada (a lighter red-colored soil than what is described as tierra roja) from one of Candido’s flatter parcels. After baking for four days with local acacia woods, the agave was rested for nearly a week before being chopped with machetes and passed through a small mechanical mill. Candido filled one, 1,000 liter sabino wood fermentation tank and dry fermented the Jabalín fibers for 2 days. River water was added and the wet fermentation process ran for eight days prior to distillation in a 250 liter capacity copper pot still. With help from the family, a total of 85 liters at 48.46 ABV was produced, after the alcohol levels were adjusted with shishe, the first round of distillate, that fell between 30-45% ABV. After some local and auto-consumption, Neta was able to acquire the remaining amount for this special 69- liter bottling destined for France and the rest of Europe.
  • Candido Garcia Cruz
  • Agave Espadin ( Angustifolia)
  • Logoche, Miahuitlan. Sierra Sur Oaxaca
  • Conical earthen oven
  • Native yeast in Montezuma cypress wood tanks
  • Double distillation in copper pot stills
  • 46.10° Alc ABV 
  • 80 liter Production!!
  • Lot. JABCAN001