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Romulo is well known for his innovations in the challenging distillation of the Jabalí varietal. Before his work, the accepted wisdom was that Jabalí—which tends to foam during distillation and literally blow up the still—could not be made in batches large enough for commercial release. Using only the implements already at hand and a creative new approach, Romulo managed to bypass this issue, and subsequently, his new method for distilling Jabalí spread like wildfire throughout Oaxaca’s mezcalero community.
PRODUCTION NOTES
-Mezcal produced in Candelaria Yegolé, Zoquitlán, Oaxaca
-Maestro Mezcaleros Romulo & Vicente Sánchez Parada
-Distilled from 100% Jabalí (Agave convallis)
-Agave cooked in a conical earthen pit
-Milled using a traditional stone tahona
-Fermented in open-air wooden vats (tinas)
-Distilled twice using a traditional wood-fired copper pot still with hybrid refrescadera condenser
-49% ABV (ABV may vary batch to batch)
TASTING NOTES
Rey Campero’s Jabalí exhibits a flamboyant and sweaty nose before breaking into orange zest and slate on the palate. Chalk, tropical fruit, and rawhide push and pull on the dynamic finish. 49% ABV (ABV may vary batch to batch)
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