Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.
On the steep precarious hillsides of Oaxaca and Guerrero varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at Bozal believe that something wild produces a far richer spirit.
Bozal Cuixe is made with 100% wild agave Cuixe in San Luis Amatlan, Oaxaca. Due to the unusual structure of this agave, and it containing a firmer piña, the agave Cuixe can be difficult to harvest and to work with in general. This mezcal has intense citrus aromas and strong minerality. It’s rather dry on the palate with notes of rich tropical fruit.
One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.
Country of Origin:
Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.