Bozal Iberico Mezcal
Bozal Iberico Mezcal is one of the most extraordinary expressions in artisanal mezcal, distilled with organic pork shoulder, aromatic herbs, and seasonal fruits for a production ritual rooted in ceremony and tradition. This is sacrificial mezcal in its truest form, crafted in small batches to honor a practice as old as the mezcaleros themselves.
Produced in the Rio de Ejutla region of Oaxaca under the guidance of master distillers Don Adrian and Lucio Bautista (NOM 472), Bozal Iberico brings together a blend of Espadin, Mexicano, and Tobasiche agaves. The hearts are slow-roasted in earthen pit ovens, then crushed by a horse-drawn tahona wheel before fermentation. During the second and final distillation in copper pot stills, seasoned Iberico pork shoulder along with locally sourced herbs, spices, and seasonal fruits are introduced, imparting a savory, deeply layered complexity found nowhere else in the category.
- Nose: Earthy smoke, roasted agave, and subtle herbaceous notes with a distinctive savory quality reminiscent of cured meat and slow-cooked aromatics
- Palate: Rich and full-bodied with waves of smoked agave, savory umami depth, warm spice, and a whisper of tropical fruit from the Tobasiche and Mexicano agaves
- Finish: Long and meditative, with lingering smoke, dried herbs, and a faint sweetness that slowly gives way to an earthy, mineral close
Bozal Iberico is a natural centerpiece for a Mezcal Negroni, where its savory smoke plays beautifully against bitter Campari and sweet vermouth. It also rewards those willing to sip it neat alongside a simple chaser of fresh orange and sal de gusano.
Best enjoyed neat or on a large rock to let its complexity unfold slowly. Bozal Iberico Mezcal is crafted from a blend of Espadin, Mexicano, and Tobasiche agaves, roasted in earthen pits and distilled in copper pot stills in Rio de Ejutla, Oaxaca.
Description
Bozal Iberico Mezcal is one of the most extraordinary expressions in artisanal mezcal, distilled with organic pork shoulder, aromatic herbs, and seasonal fruits for a production ritual rooted in ceremony and tradition. This is sacrificial mezcal in its truest form, crafted in small batches to honor a practice as old as the mezcaleros themselves.
Produced in the Rio de Ejutla region of Oaxaca under the guidance of master distillers Don Adrian and Lucio Bautista (NOM 472), Bozal Iberico brings together a blend of Espadin, Mexicano, and Tobasiche agaves. The hearts are slow-roasted in earthen pit ovens, then crushed by a horse-drawn tahona wheel before fermentation. During the second and final distillation in copper pot stills, seasoned Iberico pork shoulder along with locally sourced herbs, spices, and seasonal fruits are introduced, imparting a savory, deeply layered complexity found nowhere else in the category.
- Nose: Earthy smoke, roasted agave, and subtle herbaceous notes with a distinctive savory quality reminiscent of cured meat and slow-cooked aromatics
- Palate: Rich and full-bodied with waves of smoked agave, savory umami depth, warm spice, and a whisper of tropical fruit from the Tobasiche and Mexicano agaves
- Finish: Long and meditative, with lingering smoke, dried herbs, and a faint sweetness that slowly gives way to an earthy, mineral close
Bozal Iberico is a natural centerpiece for a Mezcal Negroni, where its savory smoke plays beautifully against bitter Campari and sweet vermouth. It also rewards those willing to sip it neat alongside a simple chaser of fresh orange and sal de gusano.
Best enjoyed neat or on a large rock to let its complexity unfold slowly. Bozal Iberico Mezcal is crafted from a blend of Espadin, Mexicano, and Tobasiche agaves, roasted in earthen pits and distilled in copper pot stills in Rio de Ejutla, Oaxaca.
