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.
Tobasiche A subspecies of the Karwinskii family of agave, Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.
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 tahona wheel turned by a pair of oxen. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double distillation process.
Tasting Notes,
This mezcal exerts traces of quince, anise and a strong minerality with a sweet nose. The bouquet is complemented by rich, herbaceous botanicals on the finish.
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.
Tobasiche A subspecies of the Karwinskii family of agave, Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.
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 tahona wheel turned by a pair of oxen. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double distillation process.
Tasting Notes,
This mezcal exerts traces of quince, anise and a strong minerality with a sweet nose. The bouquet is complemented by rich, herbaceous botanicals on the finish.
Overall Rating
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