Mezcal Bozal Pechuga Sacrificio
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Village: Río De Ejutla
State: Oaxaca, Mexico
Distillery (Palenque): NOM-O472X
This Pechuga release is a part of the Sacraficio range of Bozal Mezcales; Sacraficio (meaning sacrificial) is making reference to the traditional way in which Pechuga Mezcal is made and the cultural significance of such a production. During this distillation a chicken breast along with pineapple, cinnamon, clove, coriander, papaya and sweet potato are suspended above the liquid inside the still which as it vaporises, passes through, cooking and absorbing the aromatics into the end distillation. This Pechuga has been made using Agave Cuishe. The result is an incredibly flavourful and rich Mezcal with a lightly oily viscosity from the fattiness of the protein and a balance of sweet and spice from the fruits, vegetables and spices. The Cuishe Maguey balances and rounds out the palate with a dry, piney and mineral finish. It is important to note that, due to its purpose of celebrating important events, Pechuga is always intended to be shared among friends on special occasions.
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.
"On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavours that are exotically intense, with rich earth tones and savoury smokiness. From the heart of the maguey these flavours are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit."