The aromatics express notes of lavender and sage. Bright green vegetal flavors of celery and parsley grace the palate with a lingering finish of black pepper.
Agave Jabalí, or Convallis, is rare and extremely difficult to work with. During fermentation and distillation, this agave foams and expands, with a possibility of the liquid to explode out of the seams of the still. This agave is distinctly wild and considered to produce the most exotic of all mezcals.
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