Ask a mezcalero about jabali and watch the face change. That agave foams so violently in the still that most distillers simply refuse to work with it, and the ones who do lose sleep over it. Reyna Sanchez took it on anyway, blending it here with madre cuishe and cuishe, two of the long-necked karwinskii agaves that grow with woody trunks like small trees. This is Rezpiral’s Series 7: one family, one small batch, agave roasted in an earthen pit, fermented in wood, distilled in small volumes and bottled on its own rather than blended into sameness. The result is savory, green and stony, with jabali’s wild herbal streak running underneath the roasted agave. Drink it neat and at room temperature, in a copita, no ice and no lime. It is far too interesting to bury.