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, and takes seven to nine years to mature.

Balanced aromas of fruit and spice greet the nose with notes of pear, green apple, allspice and vanilla. Barril is prominent in the mouth with lime zest, along with flavors of stone fruit and green pepper. The warm viscous finish of the Mexicano features a touch of minerality.  This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.

The light ochre hue of the ceramic bottle is meant to echo the light blend of the Espadín-Mexicano-Barril mezcal.

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.

We use an artisanal 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 horse. 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.