Bozal Sacatoro is made with agave Angustifolia that are cooked in an underground oven, milled by tahona, and fermented with open-air yeasts.
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|Age of plant:||8-12 years|
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About this mezcal
Bozal Sacatoro is made with agave Sacatoro. The Bozal brand says that this is a subspecies of agave Angustifolia (i.e. related to maguey Espadin), taking between eight to twelve years to mature before being harvested from the hillsides of Guererro. As stated in this biological research, however, “The taxa agave Angustifolia ‘Sacatoro’ and agave Angustifolia ‘Espadín’, are finally the same species. Although both can be distinguished morphologically, the results confirm a close relationship between them. Therefore, the morphological differences could be attributed to the vegetative selection and propagation of the germplasm with desirable characteristics due to the excessive use as raw material for the production of mezcal.” The study goes on to say; “the specimens of A. Angustifolia ‘Sacatoro,’ although they are located in a separate subgroup, are also part of [the group] that makes up A. Angustifolia ‘Espadín’. Said sub-grouping is due to the type of management of the plant.” Essentially, this research seems to state that while Sacatoro has slight variations in how it looks, those variations are caused more by how the plant is managed by humans than by any biological factors.
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.