Bozal Sacrificio Borrego Mezcal Artesanal is produced in small batches according to age-old tradition and combines the powerful flavour of wild agave varieties with the deeply rooted rituals of the mezcaleros from Oaxaca, Guerrero and Durango. Various wild agaves grow on the steep, inaccessible slopes of these regions, developing a special intensity in their natural environment. Their aromatic profile is characterised by earthy notes, spicy smokiness and natural strength, which is typical of the traditional mezcals from these regions. For this edition, mainly Espadín - the original genetic form of the Blue Weber agave - and Barril, a wild variety of the Karwinskii family, are used. The Espadín agave takes seven to nine years to mature, while the Barril agave takes nine to twelve years and is characterised by its distinctive citrus and floral expressiveness.


The mezcal is produced using the rare and ceremonial sacrificio process. The agaves are first cooked in earth pit ovens, crushed with a stone tahona, fermented openly and then distilled twice. During the second distillation - traditionally for special occasions - a leg of lamb and seasonal fruits such as strawberries, apples and pineapple, as well as pecan nuts and Ingwerer are hung in a basket inside the still. This method gives the mezcal its characteristic spicy, meaty undertone, which blends harmoniously with the fruity, mineral and nutty flavours. The rustic, brown ceramic bottle is reminiscent of traditional terracotta copitas and emphasises the artisanal origin of this Mezcal Artesanal.