El Buho Especial Jabalí is a small-batch, very limited joven mezcal made from 100% wild Jabalí agave in Santiago Matatlán, Oaxaca, bottled at 100 proof (50% ABV).
Jabalí, named after the wild boar, is notorious as one of the most difficult agaves to work with. Its sugar content is low, and it foams and expands during distillation, which can be dangerous for the stills, so many mezcaleros won't touch it. It also takes 10 to 12 years to mature in the wild. That difficulty is rewarded with exceptional flavour: this mezcal was distilled four times to reach the right flavour and strength, where most mezcals are distilled twice.
El Buho Mezcal was founded by José Isaac "Pepe" Jiménez Méndez, who comes from a long line of mezcal producers, together with TJ Steele. The Especial line is made in the heart of Oaxaca, and the Jabalí was first released in 2017.
A velvety and bright expression, the Jabalí shows strong baking spice on the nose with light citrus notes. White pepper, cinnamon and lime interplay on the palate, with floral notes of lilac, honeysuckle and rose alongside vanilla and a touch of smoke.
Its black flask-style bottle with the owl artwork and purple tag makes it a striking gift.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Tasting Notes
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Nose: Strong baking spice with light citrus; floral.
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Palate: White pepper, cinnamon, lime, vanilla and a touch of smoke.
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Character: Velvety, bright and elegant.
Specifications
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Producer: El Buho Mezcal
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Style: Mezcal Artesanal, Joven
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Agave: 100% wild Jabalí
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Distillation: Four times
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Proof / ABV: 100 proof (50% ABV)
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Region: Santiago Matatlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita and let it open for a minute. It pairs with grilled meats, mole, aged cheese or dark chocolate.
Frequently Asked Questions
Why is Jabalí hard to work with?
It has low sugar and foams during distillation, so it needs extra distillations.
How many times is it distilled?
Four times.
Where is it made?
Santiago Matatlán, Oaxaca.
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