Bozal Mezcal
ABOUT:
On the steep, precarious hillsides of Oaxaca, Guerrero, and Durango, varieties of agave indigenous to the region grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey, these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit.
The Spanish term, bozal, translates to “wild” or “untamed.” We chose this name for our Mezcal in reference to the wild species of Mexican agave grown in hard-to-reach, uncultivated lands of Oaxaca, Guerrero and Durango. As well as for the untamed traditions used by our family-operated distilleries, or mezcaleros, to distill small batches in those same locations.
SUSTAINABLE PRACTICES: For every one maguey harvested to produce Bozal Mezcal, two are planted in a mountainside wild nursery to be transported back into the wild after one to two years.
GIVING BACK: A portion of production fees paid by 3 Badge Beverage Corp. are given back to small villages to support various community efforts.
WEBSITE:
https://bozalmezcal.com/
MEZCALS OFFERED:
Bozal Mezcal embraces the belief that "something wild produces a far richer spirit." Sourcing indigenous, wild-grown agave varietals from the steep, precarious hillsides of Oaxaca, Guerrero, and Durango, Bozal produces artisanal and ancestral mezcals with exotically intense flavors, rich earth tones, and savory smokiness. Committed to keeping the 200-year-old tradition alive, they use unadulterated production methods, including cooking in earthen pit ovens, crushing with a stone tahona wheel, and open-air fermentation with naturally occurring yeast. Bozal is also dedicated to sustainability—for every maguey harvested to produce their mezcal, two are planted in a mountainside wild nursery to be returned to the wild after a year or two.
Ensamble: A proprietary blend of Espadín, Mexicano, and Barril magueys. This is a light, herbaceous, and citrus-forward mezcal that is delightfully easy to sip. It surprises the palate with a lightly smoky character and a beautifully complex, lingering finish.
Single Maguey (Tepeztate): Highlighting the distinct characteristics of a single, non-Espadín varietal, the Tepeztate expression offers powerful aromas of tropical fruits, fresh berries, and a sweet hint of flan, creating a highly unique, unadulterated representation of the wild agave.
Sacrificio (Pechuga): Following an age-old tradition typically reserved for small batches, personal consumption, or fiestas, this mezcal incorporates local fruits, grains, and protein suspended in the still during the final distillation. It yields a remarkably rich mouthfeel with flavors of roasted fruit and subtle minerality, accompanied by a slight smokiness and a dry finish.
Reserva (Tobalá): Crafted in the rare "Ancestral" tradition using ancient clay pot distillation, this limited-release spirit is deeply expressive of its terroir. The Tobalá agave offers a beautifully balanced palate where bright citrus meets earthy flavors of mushroom and green pepper, culminating in an exceptionally clean finish.