Bozal Mezcal
Bozal Mezcal Espadín, Barril, and Mexicano
Country: Oaxaca, Mexico
Raw material: Maguey Espadín (Agave Angustifolia), Maguey Barril (Agave Karwinskii), Maguey Mexicano (Agave Rhodacantha)
Alcohol: 47%
NOM: O472X
Bozal Mezcal is artisanal keeping with the 200-year-old tradition. The agave grows wild is cooked in earthen pit ovens, later to be mashed by a stone Tahona wheel turned by a horse.
An open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double-distillation process.
The Spanish term bozal translates to “wild” or “untamed” which references to the wild species of Mexican agave used to produce this mezcal.
Tasting Notes
Colour: Clear
Aroma: Slightly smoky, fruit, and earthy
Taste: Rich earth tones and savoury, citrus and floral notes
Variants:
Bozal Mezcal Cenizo
Bozal Mezcal Cuishe
Bozal Mezcal Madrecuishe
Bozal Mezcal Sacatoro
Bozal Mezcal Tepeztate
Bozal Mezcal Tobasiche
Bozal Mezcal Borrego
Bozal Mezcal Ibérico
Bozal Mezcal Pechuga
Bozal Mezcal Barril
Bozal Mezcal Castilla
Bozal Mezcal Chino Verde
Bozal Mezcal Coyote
Bozal Mezcal Jabalí
Bozal Mezcal Tobalá