Cabal Salmiana Joven Jaguar Head Mezcal

Sourced from wild Salmiana agave in the highlands of San Luis Potosí, Cabal Salmiana Joven reflects a remarkably traditional approach to mezcal production. The 12–14-year-old agave is slow-cooked for seven days in a 200-year-old stone-and-brick oven, naturally fermented with pulque, then double-distilled in an equally historic copper still. Bright and vegetal, the mezcal opens with green bell pepper, fresh grass, and lemon peel before moving into olive, Serrano pepper, and cooked agave. A creamy texture carries the finish, with lemon zest and green poblano lingering gracefully.

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