Bozal Mezcal Tasting
Time & Location
About the Event
Mezcal Bozal is a craft, artisan, handmade Mezcal. They celebrate the wild side of the Mezcal world and the wild agave used to produce such rich spirits. They use agave from the steep precarious hillsides of Oaxaca and Guerrero that are indigenous to the region. 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.
Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.
A Mezcal from the Bozal range, made with a trio of agave varieties - Espadin, Barril and Mexicano. These make for great alternatives to whisky for after-dinner drinks.
Floral at first, though soon enough waves of mineral-rich smoke emerge. Hints of citrus bring a refreshing finish to the proceedings.
A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yeilds limited quantities of mezcal and takes 12-15 years to reach full maturation. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.
Bright and fresh, this single maguey mezcal offers fruit-forward aromas of melon and apricot. A delicate balance of citrus and earthy flavors coat the palate followed by smoky undertones. The finish is clean with intense tropical fruits.
The Cupreata agave, known as maguey Papalote in the state of Guerrero, grows wild on the mountain slopes of the Rio Balsas basin. The harvesting of this agave is extremely difficult due to the altitude of the steep slopes where it is found. Cupreata from Guerrero presents a profile starting with sweet floral notes, followed by the aroma of wet earth and subtle minerality, reminiscent of an approaching storm. Cupreata is a subspecies of Papalote.
The Pechuga expresses a delicate balance in which the smokiness is softened noticeably by the protein and wild fruit. A rich mouthfeel offers flavors of roasted fruit, subtle minerality and a slight smokiness, finishing dry on the back of the palate.
Bozal Ibérico is made with Maguey Espadin, Mexicano, and Tobasiche in Rio de Ejutla, Oaxaca. This Ibérico recipe is typically only produced in small batches for ceremonial and festive purposes. First the agave are cooked in an underground oven, then milled and fermented, and finally distilled once in a copper pot still. Before the second and final distillation, a piece of seasoned ham/pork is hung in the still and aromatic herbs, spices, and seasonal fruits are added into the distillate.
Bozal Ibérico has a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. It is viscous with a slight floral note of hibiscus flower
Food matching menu TBA.
- Bozal Mezcal Tasting$95GST included$95GST included0$0