History,
WILDLY REFINED
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 refine d. Because we at bozal believe that something wild produces a far richer spirit
The EspadÃn agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave, and takes seven to nine years to mature.
This thick-foliaged barril wild agave, takes nine to twelve years to mature. Often used as fencing to divide land in Oaxaca, it intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana. Barril is a subspecies of the Karwinskii Family of agave.
Tasting Notes,
Nose: Dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness.
Palate: A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons.
Finish: The finish is smooth with flavors of smoked lamb.
WILDLY REFINED
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 refine d. Because we at bozal believe that something wild produces a far richer spirit
The EspadÃn agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave, and takes seven to nine years to mature.
This thick-foliaged barril wild agave, takes nine to twelve years to mature. Often used as fencing to divide land in Oaxaca, it intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana. Barril is a subspecies of the Karwinskii Family of agave.
Tasting Notes,
Nose: Dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness.
Palate: A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons.
Finish: The finish is smooth with flavors of smoked lamb.
Overall Rating
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