Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fiestas for the locals. The production is seasonal and takes place at year-end. First, the agave is crushed by a stone tahona wheel moved by a bull, baked in earthen pit ovens, fermented and then distilled. During the second distillation, pumpkin stems, in addition to seasonal fruits and grains harvested from the local market, are suspended inside the bottom of the still in a basket. Local produce includes pineapple, plantains and oranges, along with pumpkin seeds and chepiche.

Bozal is a family produced Mezcal. The families behind each production  comes from a rich heritage of creating Mezcal; most are now in their 4th generation. Even within the Bautista family (main Maestro's producing for Bozal) the wife of Don Bautista (matriarch of the family and a lover of Mezcal herself) gets involved in the process, checking part of the fermentation and distillation. Mezcal is such an integral part of the lives of the Bozal Mezcaleros and families that even the son in law and cousins are involved in production; some family members were even able to return back to their home town to be involved after having to work in the U.S. Majority of the Maestro's and families speak Mixteco, an indigenous language of the region which is even rarer to come by than the Zapotec dialect. Therefore, they say Salud or Ko'o (drink) rather than Dixeebe. 

Size: 750ml

Agave: Espadin

Classification: Artesenal

Village: Río De Ejutla 

State: Oaxaca, Mexico

ABV: 47%

Master Distiller: Adrian Bautista

Distillery (Palenque): NOM-O472X