Bozal Mezcal Espad?n Barril Mexicano Ensamble
Bozal, translated to “untamed,” alludes to the wild agave species used in the production of the brand’s mezcals. Bozal Mezcal Espadín-Barril-Mexicano is an ensamble of three wild agaves grown in the villages of Ejutla de Crespo and San Baltazar, Oaxaca. 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 for double distillation. This mezcal is bottled at 47% ABV.
The nose on this blend—dotted with talcum powder (clay), lemon, and magnolia blossoms—is perfumed and extremely pretty. The flavors of sweet, floral-driven earth and river rocks with a touch of salinity paint the palate as sweet lilac-vanilla takes you to the lingering, round, and creamy peaty-smoke finish. 94 proof.
The Bozal Mezcal Espadín Barril agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers.
This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.
The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.