SPIRITED SELECTIONS: Bozal Mezcal

Let's Make It A Mezcal Summer!
By Bag & String Wine Merchants

We're stepping up our mezcal game here at Bag & String Wine Merchants!

Have you seen the golden brown bottle of Bozal on our shelves in recent months!?

The smoky spirit has become a fan favorite of our local Lakewood, NY customer base — so much so, that we've expanded our selection of Bozal and now currently have a total of nine different styles from the company!

There are quite a few differences between tequila and mezcal, the biggest though is the plant from which they are both made.

Mezcal can be made from a variety of agave plants (30 or more types) while tequila is ONLY made from one type, the Blue Weber variety of agave.

Tequila is a type of mezcal, but mezcal is not always tequila. Although both spirits are made from agave, they differ in flavor, production methods, and origination.

ABOUT BOZAL
A handmade, craft alcohol — Mezcal Bozal is truly an artisanal agave spirit.

What drinkers may not know is that Mezcal Bozal goes to great lengths to produce its rich, unique liquor — sourcing agave from steep, precarious hillsides in Oaxaca and Guerrero. The varietals produce exotically intense flavors, with rich earth tones and savory smokiness.

That's one reason we've been so taken with Bozal, the many varieties they produce feature big flavor differences from the different "Maguey" or agave they choose for each bottle.

Curious about some of the style and flavor differences between these eye-catching, colorful bottles!? Check out their individual descriptions below!

BORREGO
A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.

This mezcal uses Espadín and Tobalá agave, the first 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. The second is a small agave varietal, known to many as the king agave, which can only grow from seed and is becoming increasingly rare and offers intensely aromatic mezal with complex notes of tropical fruit.

Click HERE to view BORREGO on our website!

ESPANDIN-BARRIL
A slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano.This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.

This mezcal uses the Espadín agave which showcases the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. It also uses Barril, a thick-foliaged, wild agave, which intensifies the complexity of this mezcal -- and Mexicano, which produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.

Click HERE to view ESPANDIN-BARRIL on our website!
 
CASTILLA
Driven by the region that the Castilla was sourced from, the aromatics are fruit forward and earthy. A slight sweetness is evident on the palate with flavors of roasted agave, mocha and fresh mint and pepper, finishing smooth with subtle hints of smoke.

Part of the American Oaxacensis agave family, the Castilla is a close cousin to the Espadín agave. Smaller in size than an Espadín and often discovered more in the wild, this agave is heavily influenced by its terroir. Sourced from deep in the heart of the Oaxaca valley close to a river, the agave added fruit forward notes.

Click HERE to view CASTILLA on our website!

CENIZO
This Cenizo opens with bright aromas of orange peel and floral notes. The palate is driven by big flavors of mesquite and sweet barbequed meats. Hints of dark chocolate and cocoa complement the slight smokiness on a smooth and long finish.

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.

Click HERE to view CENZINO on our website!

CUISHE
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.

One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.

Click HERE to view CUISHE on our website!

MADRECUISHE
The nose is complex with aromas of ripe jalepeño, cocoa and floral notes. A smooth palate introduces earthy flavors of beet and sweet potato, complemented by a sweet minerality and hints of pollen. Green vegetal notes and a slight capsicum spice linger on the finish.

Madrecuishe is part of the Karwinskii family of agaves. It thrives in dry climates and typically grows in a tall, cylindrical shape. Due to the agave’s dense core and low water content, mezcal made from Madrecuishe typically has high minerality with vegetal and floral notes.

Click HERE to view MADRECUISHE on our website!

PECHUGA
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.

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.

Click HERE to view PECHUGA on our website!

SACATOR
Slight sweetness on the nose with a soft mineral scent of river rock. An initially viscous mouthfeel leads to a savory palate with flavors of sage, fennel and creamed corn. The finish is lasting with a brined salinity and effervescence.

Sacatoro is a subspecies of the Angustifolia family, the Sacatoro agave takes about eight to twelve years to mature and is harvested from the hillsides of Guerrero. 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.

Click HERE to view SACATOR on our website!

TOBASICHE
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.

Tobasiche is 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.

Click HERE to view Tobasiche on our website!

A NOTE FROM SAM

"The evolution over the years of interest in these wonderful agave spirits has been pretty interesting to me. I’m a wine guy by trade. I grew up in Northern California and got into bourbons a bit later on and now I’m really seeing a big trend toward higher-end agave spirits, especially the barrel-aged expressions.

Interested in learning more!?

Check out this video Sam made recently discussing tequila and mezcal, as well as terms like blanco, reposado and añejo! 

The video's on our Facebook page as well as our IGTV Instagram page! Just click HERE to check it out!

"This video is meant to be an entry-level, starter class of sorts introducing you to some of the terms and agave spirits we stock. We’re seeing a lot of people come to agave spirits as they move away from bourbons as those prices get crazy. So we’re going to start this journey of education for ourselves as well as you guys, so join us!"