Bozal, which means "wild" or "untamed" in Spanish, references the wild species of agave grown in hard-to-reach, uncultivated hillsides of Oaxaca and Guerrero. The Bozal mezcals are made in small batches using the traditional techniques of the mezcaleros to produce an unadulterated style of mezcal. The agave hearts are cooked in earthen pit ovens and later crushed and mashed by a stone Tahona wheel. Open-air fermentation, relying only on native yeasts, allows the sugars to ferment naturally before the Bozal mezcal is purified through a double distillation process.
We are privileged to be visited by Spirits Manager for 3 Badge Beverage Company, Scott Northeimer for this special mezcal demo from his portfolio.