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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.
Part of the American Oaxacensis agave family, the Castilla is a close cousin to the Espadín agave. Smaller in size than an Espadín and often discovered more in the wild, this agave is heavily influenced by its terroir. Sourced from a dry region in Oaxaca, the agave offered a distinctive mineral forward flavor. From the same field, calabazas (pumpkins), a traditional crop, have been long cultivated for hundreds of years lending more complexity to the agave.
Country of Origin:
Driven by the region that the Castilla was sourced from, the aromatics are fruit forward and earthy. A slight sweetness is evident on the palate with flavors of roasted agave, mocha and fresh mint and pepper, finishing smooth with subtle hints of smoke.