Bozal Mezcal’s are prime examples of tasty spirits from 3Badge. 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 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. Because at Bozal they believe that something wild produces a far richer spirit. Mezcaleros uphold the traditional method, producing this mezcal in small batches using earthen ovens for cooking the agave, stone tahona wheels for crushing the agave, the open air for natural fermentation, and copper pot stills.
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