Strength: 47% ABV (94 proof)
Type of Agave: Espadin, Barril, Mexicano.
Description: On the steep precarious hillsides of Oaxaca, Guerrero, Durango and San Luis Potosí, 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. Bozal believes that something wild produces a far richer spirit.
Aromas of roasted agave and savory herbs. The palate exhibits a nice balance of citrus, herb (fennel and bay leaf), and saline. Expect a little sweet heat and a nice touch of smoke on the finish.
MEZCAL DEFINITION: A distilate made from the charred hearts of the Agave desert plant. (The big difference in flavor profile between Tequila and Mezcal—beyond factors like aging, yeast, and the agave varietal(s) used—is that in mezcal, agave hearts are charred, deeply roasted in pits called “palenques,” which impart a smokiness to the flavor spectrum. Tequila is, by law, the product of just the Blue Weber varietal, while Mezcal can be made from upwards of 30 kinds of Agave—though the majority is made with the Espadin varietal)
