The Spanish term, bozal, translates to “wild” or “untamed.” They chose this name for their Mezcal in reference to the wild species of Mexican agave grown in hard-to-reach, uncultivated lands of Oaxaca, Guerrero and Durango.
Description
Bozal Cenizo Mezcal
Single varieties of maguey are used to produce mezcal true to its distinct maguey characteristics. Of the Durangensis family of agaves, this wild agave is typically harvested from the hillsides of Durango. Cenizo thrives in high altitudes up to 8,500ft with cool and dry conditions.
Produced in an artesanal method using copper pot stills, grown on the steep precarious hillsides of Oaxaca.
This Cenizo opens with bright aromas of tropical fruits, sweet honey and earthy redwood. The palate is driven by big fruit flavors of elderberry, papaya and stone fruit. Hints of black pepper and roasted green pepper add spice to the slight smokiness on a smooth and long finish.
