WILDLY
REFINED
Bozal Mezcal Ensamble
Bozal Mezcal
Cuishe
Bozal Mezcal Tobasiche
The production
At Bozal, they use an artisanal approach to production to create an unadulterated mezcal. In keeping with 200 years of tradition, the agave hearts are cooked in earthen pit ovens and later crushed and macerated with a stone Tahona wheel. Fermentation in the open air takes place without the addition of artificial yeast, allowing the sugar to ferment with the help of naturally occurring yeast. The mezcal is then purified through a double distillation process. For every maguey harvested to make bozal, two are planted in a wild nursery in the mountains, to be returned to the wild after one or two years.
Cooking
According to the 200-year-old tradition, once the agave hearts are separated from their leaves, they are cooked in earthen pit ovens. This cooking process often gives the mezcal its characteristic smoky flavor.
Crushing
After cooking, the agave hearts are mashed and pureed with a stone tahona wheel turned by a horse or bull. This crushing and pounding helps break up the tough fibers of the agave and release the juice for fermentation.
Fermentation
Bozal Mezcal is produced by open air fermentation in wooden tanks or clay pots without the addition of artificial yeast. In this method, the sugar is fermented with naturally occurring yeast.
Distillation
For the Artisanal mezcals, the spirit is then purified through a double distillation process. For the Reserva Mezcals, the Mezcaleros follow the “Ancestral” tradition, using exclusively distillation in clay pots, an ancient practice synonymous with the traditions of the local population. The maximum daily capacity per clay pot for distillation of the mezcal is 60 liters, producing small artisanal batches.
Sacrificio
In Bozal’s Sacrificio mezcals, during the final distillation, a protein such as chicken, lamb or pork is hung in a basket in the bottom of the still along with seasonal wild fruits and grains harvested from the local market. Since it is an ancient ritual, the recipe for some of the sacrificios has remained the same for generations to preserve the family tradition.
ENSAMBLE
A light blend of Espandín, Mexicano and Barril Magueys made into a slightly smoky, herbaceous and citrusy mezcal.
0,70 Liter | 47,0% vol
Tasting Notes
Balanced aromas of fruit and spices greet the nose with notes of pear, green apple, allspice and vanilla. In the mouth, the Barril shows lime zest and aromas of stone fruit and green pepper. The Mexicano’s warm, viscous finish has hints of minerality. This is a light and easy to drink mezcal that will delight and surprise you with its complex, long-lasting finish.
Espadín
The Espadín agave, known as the genetic mother of the Blue Weber agave, is used to make tequila and is also the predominant agave in mezcal production. The unique characteristics of this agave are evident in the aromas of damp earth, a rich smoky note in the mid-palate and a finish reminiscent of wild flowers.
Mexicano
Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when it is almost ten years old. The sugar concentration in the fully mature agave results in an extremely powerful mezcal. The palate is unmistakably herbaceous and earthy with a lingering finish in the mouth.
Barril
Often used as a fence to delineate land in Oaxaca, this thick-leaved wild agave enhances the complexity of this mezcal. While citrus and floral notes emerge, notes of green bell pepper complement the nose. The palate reveals a delightful balance of citrus and creamy banana.
CUISHE
Cuishe, a subspecies of the Karwinskii agave family, is one of the most distinct agave species. It grows vertically as a single stem, with the leaves spreading upward. Because of its unusual structure and the fact that the stem contains the firmer piña material, the cuishe can be difficult to harvest and process. This agave offers aromas full of tropical fruits with a dry, piney and mineral finish.
0,70 Liter | 47,0% vol
Tasting Notes
The nose is dominated by intense citrus aromas, with burnt orange, complemented by notes of honeysuckle and herbaceous flowers. On the palate, layers of raw honey are balanced with jalapeño spice. A strong minerality spreads through the mouth leading to a smoky finish with hints of wet stone.
TOBASICHE
The Tobasiche, a subspecies of the Karwinskii agave family, is a wild agave that takes twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar aromas with an earthy finish.
0,70 Liter | 47,0% vol
Tasting Notes
This mezcal has traces of quince, anise and a strong minerality with a sweet nose. The bouquet is complemented by rich, herbaceous botanicals on the finish.
Perfect Serves
THREE RIVERS
Ingredients
- 60ml BOZAL Ensamble
- 4 strawberry slices
- 20ml lime juice
- 1,5 ml agave syrup
- 3 dashes yuzu bitters
Preparation
Add Bozal Ensamble, strawberry slices, lime juice, agave syrup and bitters to a shaker. Use a wooden spoon or muddler to mash/mix everything together. Add ice, seal with the other side of the can and shake vigorously for 10 seconds, strain through a fine sieve over ice cubes into a double glass using a Hawthorne strainer. Then garnish with a whole strawberry on the rim of the glass.
EFERVESCENCIA DE OAXACA
Ingredients
- 60ml Bozal Ensamble
- 30ml Fresh lime juice
- Agave nectar
Preparation
Add Bozal Enamble Mezcal, fresh lime juice, agave nectar and ice to a shaker. Shake for 7-8 seconds and strain into a glass with ice. Garnish with a black salt rim and a dehydrated citrus wheel.
