BOZAL MEZCAL

Wildly Refined

On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavours that are exotically intense, with rich earth tones and savoury smokiness. From the heart of the maguey these flavours are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit. 

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 Tehona wheel turned by a horse. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast.

Alluding to the traditional terra cotta copitas sometimes used for drinking mezcal, we created a series of rustic ceramic bottles in earth tones. The label is printed on a naturally flecked paper with an embossed logo, production specifications, perforated holes, and the batch number stamp.

These elements are designed to signal the tactile nature of the product and appeal to the specialised craft spirits drinker. The black, or negro, ceramic bottle of our Ancestral is used to signify the way in which our mezcal was produced in the Ancestral Style.