The Tepeztate agave, a subspecies of the Marmorata family of agave, has a very distinct, erratic leaf structure and 
flourishes best on the sides of steep, rocky cliffs. Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.

Powerful aromas greet the nose with tropical fruits, fresh berries, and a sweet hint of flan. The mouth is tropical as 
well, with flavors of papaya complemented by a touch of green pepper leading to a long, mineral forward finish. 

The azul, or blue, ceramic bottle of the Tepeztate Single Maguey is used to signify the single variety agaves used in production.

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.