3 Badge Beverage Corp. introduced four new, single-variety mezcals to the Bozal Mezcal line. Bozal, sold in select U.S. markets by the company’s spirits division, 3 Badge Mixology, now has eight artisan mezcals made from wild Mexican agave. The four new items as described by the company:
Bozal Borrego ($99) is made from Castilla agave sourced from the Rio de Ejutla pueblo in Oaxaca. It is crafted in a very distinctive manner, following the age-old tradition of the mezcaleros for sacrificial mezcal. The agave is crushed by a stone tahona wheel moved by a bull, then baked in earthen pit ovens, fermented and finally distilled. During the second distillation, a leg of lamb, along with seasonal fruits and grains, is suspended inside the bottom of the still in a basket. Bozal Borrego has a dry mineral base that is balanced with an abundance of fruit and herbaceous aromas with smoked lamb flavors and a smooth finish.
Bozal Pechuga ($99) comes from Mazatlan in the state of Guerrero and is made from Cupreata agave, a sub-species of Papalote. This traditional mezcal is made in small batches for celebrations and festivities. The agave is roasted in earthen pit ovens, is then crushed by hand, fermented, and then distilled in a copper pot still. For the third distillation, a blend of organic, cooked chickens marinated with local fruits, chiles, raisins, cinnamon and clove is added to the mezcal in keeping with a four-generations family tradition for this celebratory spirit. Bozal Pechuga has a delicate balance in which the smokiness is softened by the protein and wild fruit.
Bozal Castilla ($129) is made from Castilla agave grown in the San Juan Bautista Jaycatlan pueblo in Oaxaca. The artisanal production techniques create an unadulterated style of mezcal. In keeping with the 100-year-old tradition, the agave hearts are cooked in earthen pit ovens and then crushed and mashed with a tahona wheel. Without the addition of artificial yeasts, clay pot cold fermentation allows the sugars to ferment, before using the “Ancestral” technique of strictly clay pot distillation. The mezcal has fruit forward, earthy aromatics with flavors of roasted agave, mocha, fresh mint and pepper.
Bozal Coyote ($129) comes from Coyote agave sourced from Villa Sola de Vega in Oaxaca. This unadulterated style of mezcal is made with the 100-year-old tradition of cooking the agave hearts in earthen pit ovens, before crushing and mashing them by hand. Without the addition of artificial yeast, open-air fermentation in wood tanks allows the sugars to ferment. The mezcaleros use the “Ancestral” technique of strictly clay pot distillation, with a daily limit of 60 liters per clay pot, in keeping with the traditions of the local people. The result is a stunning expression of the unique character of the Coyote agave, with an earthy, smoky character, minerality and rich, dark chocolate flavor.
“The exceptional character and flavors of these mezcals are the result of traditional, artisan techniques used by the local mezcaleros,” noted August Sebastiani, president of 3 Badge Beverage Corporation. “Bozal Mezcal is above all an exploration of wild, varietal agave and an adventure in handmade spirits that reflect their place of origin.”