Bozal Mezcal Single Maguey Tobasiche Mexico 70 cl 47%

Twelve to thirteen years is what it takes for the Tobasiche agave to mature in the wild. The patience pays off in a mezcal with a sweet nose of quince and anise, rounding off with an earthy, herbaceous finish.

Expert Description

Bozal Mezcal Single Maguey Tobasiche is a Mexican Joven Mezcal from Oaxaca, made from 100% wild Karwinskii agave and bottled at 47%.

Bozal Mezcal sources this Tobasiche from the pueblo area of Rio de Ejutla in Oaxaca. Tobasiche is a subspecies of Agave karwinskii and a wild agave that needs twelve to thirteen years to fully mature before it can be harvested. The agave is cooked in earthen pit ovens, crushed by a stone tahona wheel, and fermented in the open air with natural yeast before being double-distilled in copper pot stills.

Tasting Notes

Nose

Unconventionally sweet, with quince and anise and a touch of minerality.

Palate

Herbaceous and cedar-like, with a touch of citrus.

Finish

Long and earthy, with a dry, herbaceous finish.

Specifications

Name: Bozal Mezcal Single Maguey Tobasiche
Distillery: Bozal Mezcal
Region/Country: Oaxaca, Mexico
Type: Mexican Joven Mezcal, Single Maguey Tobasiche (Agave Karwinskii)
ABV: 47%
Size: 70 CL
EAN no.: 856442005406
Serving suggestion: Best enjoyed neat, at room temperature, in a small copita – try it with a slice of orange and a pinch of sal de gusano, as is traditional in Oaxaca.

Flavour Profile

Sweet · Herbaceous · Cedar · Earthy

Did You Know?

Did you know that the Tobasiche agave used for this mezcal has to grow wild for twelve to thirteen years before it is mature enough to be harvested?

See our whole range of Tequila & Mezcal

Frequently Asked Questions about Bozal Mezcal Single Maguey Tobasiche

What kind of agave is Tobasiche?

It is a wild subspecies of Agave karwinskii that needs twelve to thirteen years to mature before harvest.

What does Bozal Tobasiche taste like?

A sweet nose of quince and anise, an herbaceous and cedar-like palate, and a long, earthy finish.

Why is it called "Single Maguey"?

Because the mezcal is made exclusively from one agave variety, unlike an ensamble, which blends several.

Where does the agave come from?

From the pueblo area of Rio de Ejutla in Oaxaca.

How should it be served?

At room temperature in a small copita, letting the sweet and herbaceous aromas unfold.

Why is Tobasiche rare?

Because the wild agave takes so long to mature that only limited quantities of mezcal are ever produced from it.

Can it be used in cocktails?

It is complex enough to stand alone, but also works well in a mezcal take on an Old Fashioned.