Bozal Mezcal

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Country of Origin: Mexico
Location: Oaxaca, Guerrero, Durango
People: Made expressly for the Sebastiani Family

Items

Bozal Mezcal 'Reserva' Barril, Oaxaca (94 proof) Login
Bozal Mezcal 'Reserva' Castilla, Oaxaca (94.6 proof) Login
Bozal Mezcal 'Reserva' Cempasuchil, Oaxaco (94 proof) Login In Stock
Bozal Mezcal 'Reserva' Chino Verde, Oaxaco (94 proof) Login
Bozal Mezcal 'Reserva' Coyote, Oaxaca (105.6 proof) Login
Bozal Mezcal 'Reserva' Jabali, Oaxaca (94 proof) Login
Bozal Mezcal 'Reserva' Sacatoro, Oaxaca (94 proof) Login
Bozal Mezcal 'Reserva' Tobala, Oaxaca (94 proof) Login
Bozal Mezcal 'Sacrificio' Borrego, Oaxaca (94 proof) Login
Bozal Mezcal 'Sacrificio' Calabaza, Oaxaca (94 proof) Login
Bozal Mezcal 'Sacrificio' Iberico, Oaxaca (94 proof) Login
Bozal Mezcal 'Sacrificio' Pechuga, Oaxaca (94 proof) Login
Bozal Mezcal 'Single Maguey' Cenzio, Oaxaca (94 proof) Login
Bozal Mezcal 'Single Maguey' Cuishe, Oaxaca (94 proof) Login
Bozal Mezcal 'Single Maguey' Madrecuishe, Oaxaca (94 proof) Login
Bozal Mezcal 'Single Maguey' Sacatoro, Oaxaca (89.6 proof) Login
Bozal Mezcal 'Single Maguey' Tepeztate, Oaxaca (94 proof) Login
Bozal Mezcal 'Single Maguey' Tobasiche, Oaxaca (94 proof) Login
Bozal Mezcal Ensamble, Oaxaca (94 proof) Login In Stock

The Spanish term “bozal” translates to “wild” or “untamed.”

Bozal Mezcal is crafted from wild agave varieties that thrive on the steep, uncultivated hillsides of Oaxaca, Guerrero, and Durango. These agaves take between 7 and 19 years to mature, yielding exotically intense flavors with rich earth tones and savory smokiness. These flavors are traditionally extracted to produce mezcal that is wildly refined: Bozal Mezcal.

Untamed mezcalero traditions are central to Bozal’s production process. Agave hearts are cooked in conical earthen pit ovens, a method that imparts mezcal’s signature smoky flavors. The fibers are then milled by a stone tahona wheel pulled by a horse or bull. Fermentation takes place in open-air wood tanks or clay pots with naturally occurring yeast. The spirit is purified through double distillation using either copper or clay pots, with all Reservas following the ancestral tradition of clay pot distillation. This method, with a daily maximum capacity of 60 liters per clay pot, ensures small craft batches.

Bozal Mezcal plants two magueys for every one harvested, nurturing them for 1-2 years in a wild mountainside nursery before replanting them in the wild. Additionally, a portion of production fees paid by 3 Badge Beverage Corp. are donated to the small villages to support various community efforts.

NOM: O472X