Bozal liquor is a type of mezcal that is produced in the “Ancestral” tradition. This means that it is made using clay pot distillation, an ancient practice that creates mezcals with a unique and deeply expressive character. Unlike modern methods of distillation, which use stainless steel or copper stills, clay pot distillation is believed to preserve the true essence of the agave plant and its terroir.
One of the defining characteristics of bozal liquor is its strict adherence to the ancestral method. This means that the production process is carried out in a traditional manner, using techniques and tools that have been passed down through generations. The use of clay pots for distillation is a key aspect of this method, as the clay is believed to interact with the liquid in a way that enhances its flavors and aromas.
The agaves used to produce bozal liquor are also of great importance. These rare and precious agaves are carefully selected for their quality and flavor profile. Each type of agave brings its own unique characteristics to the final product, resulting in a diverse range of flavors and aromas. Some common varieties of agave used in bozal liquor production include Espadín, Tobalá, and Barril.
The production process for bozal liquor begins with the harvesting of mature agave plants. These plants are typically grown in the wild, often in remote and rugged landscapes. The agaves are then cooked in traditional earth ovens, which are lined with rocks and heated with firewood. This cooking process softens the agave fibers and converts the starches into fermentable sugars.
Once the agaves have been cooked, they are crushed to extract the juice. In the ancestral tradition, this is typically done using a horse-drawn tahona, a large stone wheel that is rolled over the agave fibers to extract the juice. The juice is then fermented in wooden vats or open-air fermentation pits, using naturally occurring yeasts. This fermentation process can take several days or even weeks, depending on the desired flavor profile.
After fermentation, the liquid is distilled in clay pots. These pots are heated over an open flame, and the vapors are collected and condensed to create the final product. The resulting bozal liquor is typically bottled at a higher proof than other mezcals, which contributes to its bold and intense character.
In terms of flavor, bozal liquor is known for its complexity and depth. Each variety of agave brings its own unique flavors and aromas to the final product. For example, Espadín agave is often characterized by its smoky and earthy notes, while Tobalá agave is known for its floral and fruity qualities. These flavors are further enhanced by the clay pot distillation, which is believed to impart a distinctive mineral quality to the spirit.
Bozal liquor is a truly artisanal and traditional spirit. Its production process is steeped in history and tradition, and its flavors are a reflection of the rare and precious agaves from which it is made. Whether enjoyed neat or in a cocktail, bozal liquor offers a unique and unforgettable drinking experience.