Description
Cabal Mezcal Jaguar is made from 14-year-old Salmiana agave from the deserts of San Luis Potosí, bottled at 55% ABV in a 700 ml bottle.
The agave is steam-cooked for seven days in a 200-year-old brick and stone oven, then crushed with a Roman concrete double tahona and a large single tahona. The juice ferments naturally in open-air vats, started with pulque from the same Salmiana, and after three days is distilled twice in a 200-year-old copper still.
The nose is bright and vegetal, with green bell pepper, cut grass and lemon peel. The palate brings olive, fresh serrano, cooked Salmiana and a creamy texture, finishing with lemon zest and green poblano.
