PRODUCT DESCRIPTION
Jabalí agave takes its name from the Spanish word for wild boar — an apt comparison, since the plants grow in spiny, clustered groups reminiscent of a boar's bristled hide. It's also genuinely notorious among mezcaleros for being one of the harder agave species to work with, making a bottling like this a real showcase of skill rather than simply an interesting rarity. Banhez's Jabalí is comprised entirely of 100% wild Jabalí agave, traditionally produced in the Ejutla region of Oaxaca as part of the Banhez Mezcal Cooperative — a genuine collective bringing together more than 35 families, all committed to producing mezcal the same sustainable, artisanal way it's been made for nearly two centuries.
Production follows the cooperative's traditional methods throughout: earthen ovens lined with brick and stone for roasting the agave, tahonas pulled by horses for crushing, entirely natural fermentation, and small-batch distillation, all carried out by individual mezcaleros within the co-op rather than a single centralized operation. The result is described by Banhez itself as "citric and light-bodied with a lively mouthfeel," carrying notes of "lactose, wet stone, fermented fruit, and herbaceous conifers" — a genuinely distinctive profile among mezcals, leaning toward subtlety and complexity rather than raw smoke and heat.
An independent reviewer at Mezcal Reviews came to this bottle with genuinely high expectations, given its price point and buzz among industry insiders, and found it lived up to the challenge: "Jabalí is notoriously difficult to work with so they get an extra half star from me for the effort. Flavors are all there just subtle (as Jabalí in my experience tends to be). Sweetness, gentle smoke, lightly herbal but it was the lactic note and a burnt caramel quality that really stood out to me. Unique and a great conversation starter." Other community tasters found it "bit perfumey on the nose (in a good way), along with being very sweet with berry fruitiness," with one calling it "the most complex from the Banhez line, as well as one of my favorite from them," describing it as "really delicious and smooth." This is genuinely thoughtful, artisan mezcal — subtle rather than showy, and a real testament to the cooperative's patient, traditional craft.
Banhez Mezcal Jabalí is produced by the Banhez Mezcal Cooperative, a collective uniting more than 35 families in the Ejutla region of Oaxaca, Mexico, committed to sustainable, fair-trade mezcal production carried out the same way it has been for nearly two centuries. The cooperative's traditional techniques include earthen wood-fire ovens lined with brick and stone for roasting agave, tahonas pulled by horses for crushing the cooked piñas, entirely natural fermentation, and small-batch distillation.
Made from 100% wild Jabalí agave — a species genuinely difficult to distill, and named for its spiny, boar-like clustering growth pattern — this mezcal is produced by an individual mezcalero within the co-op. Bottled at 47% ABV / 94 proof, 750ml.
No formal numerical critic score is confirmed for this product at this time.
Mezcal Reviews (extended independent review):
"With the high cost per bottle (not saying mezcal costs aren't warranted) and some hype from a few industry friends I had very high expectations for this expression. Jabalí is notoriously difficult to work with so they get an extra half star from me for the effort. Flavors are all there just subtle (as Jabalí in my experience tends to be). Sweetness, gentle smoke, lightly herbal but it was the lactic note and a burnt caramel quality that really stood out to me. Unique and a great conversation starter."
Mezcal Reviews community (additional tasters):
"Bit perfumey on the nose (in a good way), along with being very sweet with berry fruitiness." Another added: "Could be the most complex from the Banhez line, as well as one of my favorite from them (Cuishe is up there). Overall, this was just really delicious and smooth."
Banhez Mezcal (official tasting note):
"Comprised of 100% wild Jabalí agave, this mezcal is citric and light bodied with a lively mouthfeel. Tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers."
Nose
Citric and light, with a faint perfumed quality, joined by wet stone and herbaceous, conifer-like notes.
Palate
Subtle sweetness, gentle smoke, and light herbal character carry the entry, with a distinctive lactic (lactose) note and burnt caramel quality standing out. Fermented fruit and berry-like sweetness add further complexity.
Finish
Lively and light-bodied, closing with lingering herbaceous, mineral, and subtly sweet character — genuinely restrained and complex rather than smoke-forward.
| Category | Details |
|---|---|
| Style | Mezcal Joven — Single Agave Varietal |
| ABV / Proof | 47% ABV / 94 Proof |
| Agave | 100% wild Jabalí |
| Region | Ejutla, Oaxaca, Mexico |
| Producer | Banhez Mezcal Cooperative — 35+ family collective |
| Cooking | Earthen wood-fire ovens, brick and stone lined |
| Crushing | Horse-pulled tahona |
| Fermentation | Natural |
| Distillation | Small batch, individual mezcalero |
| Style / Identity | A genuinely subtle, complex, difficult-to-produce single-agave mezcal — citric, light-bodied, and lively |
| Aromas & Flavors | Lactose, wet stone, fermented fruit, herbaceous conifer, burnt caramel |
| Bottle Size | 750ml |
Best enjoyed neat, in a copita or small tasting glass, to fully appreciate its subtle, layered character.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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