History,
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.
Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. The production is seasonal and takes place at year-end. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, pumpkin stems, in addition to seasonal fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. Local produce includes pineapple, plantains and oranges, along with pumpkin seeds and chepiche.
Tasting Notes,
Nose: A unique, vegetarian Sacrificio offering, the nose provides bright scents of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus.
Palate: The chepiche used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains.
Enjoy with charred bell pepper and grilled sweet potato fajitas. packaging Alluding to the traditional terra cotta copitas sometimes used for drinking mezcal, we created a series of rustic ceramic bottles in earth tones. The label is printed on a naturally flecked paper with an embossed logo, production specifications, perforated holes, and the batch number stamp. These elements are designed to signal the tactile nature of the product and appeal to the specialized craft spirits drinker. The brown, or marrón, ceramic bottle of our GuÃas de Calabaza is used to signify the way in which our mezcal was produced in the Sacrificio style while the green, or verde strip label signifies a vegetarian production. specs 100% AGAVE ANGUSTIFOLIA pueblo RÃo de Ejutla estado Oaxaca mezcaleros sacrificio maguey EspadÃn 47.0% ABV 94 PROOF 750 ML clase copper pot still NOM-O472X Don Adrian & Lucio Bautista
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.
Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. The production is seasonal and takes place at year-end. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, pumpkin stems, in addition to seasonal fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. Local produce includes pineapple, plantains and oranges, along with pumpkin seeds and chepiche.
Tasting Notes,
Nose: A unique, vegetarian Sacrificio offering, the nose provides bright scents of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus.
Palate: The chepiche used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains.
Enjoy with charred bell pepper and grilled sweet potato fajitas. packaging Alluding to the traditional terra cotta copitas sometimes used for drinking mezcal, we created a series of rustic ceramic bottles in earth tones. The label is printed on a naturally flecked paper with an embossed logo, production specifications, perforated holes, and the batch number stamp. These elements are designed to signal the tactile nature of the product and appeal to the specialized craft spirits drinker. The brown, or marrón, ceramic bottle of our GuÃas de Calabaza is used to signify the way in which our mezcal was produced in the Sacrificio style while the green, or verde strip label signifies a vegetarian production. specs 100% AGAVE ANGUSTIFOLIA pueblo RÃo de Ejutla estado Oaxaca mezcaleros sacrificio maguey EspadÃn 47.0% ABV 94 PROOF 750 ML clase copper pot still NOM-O472X Don Adrian & Lucio Bautista
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