Convite Mezcal Jabali

Convite calls Jabalí the king of mezcals, and Tasting Table calls it the MVP. Agave convallis is the hardest agave to distill — it foams and expands violently in the still, yields the smallest output of any mezcal agave, and takes roughly 25 years to mature — which is why most mezcaleros won't touch it and why Convite, Oaxaca's top-selling mezcal, gives it the only triple distillation in its range. Founded in 2013 and Oaxacan-owned, the brand is made in the Zapotec mountains of San Baltazar Guelavila by brothers Cosme "Tucho" and Daniel Hernández, the sixth generation of master distillers in their family: wild 25-year jabalí, cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented with spring water, and distilled three times in a copper alembic to tame the foam, bottled at around 46% ABV; check your label. Convite's notes: a robust, complex flavor with herbal and minty tones and an aftertaste of Zapotec plums. Expect a nose of wet stone, green herbs, and something faintly fermented, opening into a dense, oily palate of cooked agave, bitter greens, mint, an earthy minerality, and a savory depth, finishing very long and dry with dark plum lingering. Honest note: this is a connoisseur's mezcal, unusual by design and priced for 25 years of patience — and jabalí divides even enthusiasts. For anyone who's worked through the gentler agaves and wants the difficult one, it's the king. In a copita, neat, slowly.

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