Cuish, Mezcal Jabali

Does mezcal made from Jabali truly taste so phenomenal because it’s such a pain to work with and is thus always expensive (it's expensive so it must be good!!) or would it taste this amazing at any price/rarity level? I am inclined to believe the latter for sure, as the first time I ever had it I could taste that it was special and didn’t know anything about its rarity or price. Mezcal made form Jabali are a sort of mezcal-drinkers mezcal and is a favorite of all my friends from Oaxaca. The agave can take up to 25 years to mature (what were you doing 25 years ago? Starting on your journey to becoming an exceptional bottle of mezcal? Didn't think so), is difficult to work with, and has a poor mass-of-agave to final-liquid ratio (taking around 100 pounds of agave to make a bottle). This sort of reminds me of eating sesame crackers with candied grapefruit rind and hard cheese and I know that’s a little weird sounding for a beverage but it's hard for me to describe top-tier mezcal without using a weird mix of sweet and savory descriptors. Anywho, exceedingly rare and worth the splurge!