Description
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.
Agave
Espadín
The Espadín 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.
Taste
A unique, vegetarian Sacrificio offering, the nose provides bright scents of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus. 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.
