A slightly smoky, yet herbaceous undertone rests on the centre of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano. This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.
On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavours that are exotically intense, with rich earth tones and savoury smokiness. From the heart of the maguey these flavours are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit.
We use an artisanal approach toward production in order to create an unadulterated style of mezcal. In keeping with the 200-year-old tradition, the agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by a stone Tehona wheel turned by a horse. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast.