PUNTIAGUDO JABALÍ ANCESTRAL 750ML EXPORT

Puntiagudo RL-JAB–01, Jabalí Ancestral

This Jabalí batch was made by Maestro Rubén López in Santa Catarina Albarradas, in the Sierra Norte of Oaxaca, and it’s one of our favorites from him because of the uniqueness of the maguey it requires. It’s 100% wild Jabalí (Agave convallis) endemic from the region, which takes over 15 years to mature in the mountains.

70 heads, weighing 1,253 kg, were harvested on September 22, 2021 to produce only 103 Lts.

This release consists of the 76 liters that remained after 5 years of aging in glass, plus the few liters we drank along the way.

Hunting jabalí in the cliffs.

These magueyes don’t grow in fields in this region. They cling to the cliffs of the mountains around Albarradas, so harvesting them is a team effort. Rubén works side by side with his two sons, Emmanuel and Adolfo, who climb, search and bring the plants down. They love the cold weather and fresh air of the mountains, where they also hunt deer when the season allows.

From the cliff to the pot

On September 22, 2021, seventy wild Jabalí agaves, 1,253 Kgs. in all, were harvested from the cliffs. The hearts were roasted for five days in a conical earthen oven fired with oak (encino), then crushed by hand with machete and wooden mallets. Fermentation ran eight days in 1,000-liter oak vats, relying only on the agave’s natural yeast and stream water, supported by Tepehuaje bark. On October 27, 2021, the spirit was distilled twice in an 80-liter handmade clay pot. It then rested in glass for five years before being bottled on September 25, 2026.

Santa Catarina Albarradas and the tepehuaje

Albarradas sits high in the Sierra Norte, a cool, mountainous region far from the better-known mezcal towns. Its cold climate shapes everything, especially fermentation. Jabalí is notoriously difficult to ferment, and in the cold the yeast tends to slow down or stall before consuming all the sugars.

To prevent that, Rubén adds tepehuaje, a native Mexican tree of the legume family with dense, hard wood that is well known in the region. Its bark goes into the vats (see pictures in the gallery) to help stabilize the temperature and nourish the natural yeast, so it keeps working until all the agave sugar has been converted into alcohol. It’s a local resource and a local solution, and part of what gives this mezcal its sense of place.

Five years in glass

The long rest in glass has rounded the spirit and brought its floral, earthy and mineral notes into harmony. At 48.3% ABV it stays light and smooth.

The result is a highly floral, earthy spirit with an unmistakable taste of Santa Catarina Albarradas and Rubén’s mastery.

Product Details

● – Agave Variety: 100% Wild Jabalí
● – Origin: Santa Catarina Albarradas, Sierra Norte, Oaxaca, México
● – Maestro Mezcalero: Rubén López
● – Method of Distillation: Ancestral (handmade clay pot)
● – Classification: Agave Spirit / Distilled from 100% Agave
● – Proof: 48.3% ABV
● – Batch: RL-JAB-01
● – 750 ml bottles produced: 102 (85 Lts)

Tasting Notes

● – Nose: Highly floral, with fresh fermentation notes, mineral and earthy tones, closing with a hint of lime.
● – Palate: Warm earthiness and floral notes carry through, joined by black cherry. It finishes earthy and mineral with a touch of yeast and butter. Light, smooth texture with a short-to-medium finish.
● – Recommendation: Best enjoyed neat or with a glass of mineral water. It pairs well with a slightly fatty cut of meat.

Only 102 bottles of 750 ml were selected for this release, bottled on September 25, 2026 at 48.3% ABV. Once they’re gone, they’re gone, so secure yours while you can.