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 we at Bozal believe that something wild produces a far richer spirit.
Tobasiche Agave
A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.
Taste
With an unconventional sweet nose this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish.
Liquor.com / October 2017
The Best Mezcal At Any Price
“A wild agave that needs 12 to 13 years to mature, this mezcal is herbaceous, earthy and vegetal.” Juyoung Kange, lead bartender at Las Vegas’ Dorsey
Tasting Panel Magazine / December 2016
94 Points
"With a bright licorice-citrus nose and a hint of earthy persimmon, this wild child’s smoky character brings along herbs and pine with a touch of lemon bitters on the palate."
F. Paul Pacult's Spirit Journal / December 2016
4 Stars, Highly Recommended
"Midpalate reflects the entry perfectly and throws in black peppercorn, burnt match/sulfur, charcoal briquette, seared ham flavors that overlap into the vibrant finish which is salty, meat-like, peppery."
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