BOZAL Borrego

In keeping with the age-old tradition of mezcaleros, sacrificial mezcal is generally produced in small quantities for personal consumption and local celebrations. Production is seasonal, taking place at the end of the year. The agave is first ground using a bull-powered stone tahona wheel, then cooked in earthen furnaces, fermented and then distilled. During the second distillation, a leg of lamb, as well as wild seasonal fruits (strawberries, apples, pineapple), cereals and spices (ginger, pecans...) are suspended in a basket at the bottom of the still. The result is a full-bodied, complex and rich mezcal.