Bozal Ibérico Sacrifico Mezcal

Bozal Ibérico is made with Maguey Espadin, Mexicano, and Tobasiche in Rio de Ejutla, Oaxaca. This Ibérico recipe is typically only produced in small batches for ceremonial and festive purposes. First the agave are cooked in an underground oven, then milled and fermented, and finally distilled once in a copper pot still. Before the second and final distillation, a piece of seasoned ham/pork is hung in the still and aromatic herbs, spices, and seasonal fruits are added into the distillate.

Aromas include citrus, glazed ham, raisin, ripe fruit, and herbs like sage and dill. Flavors are characterized by savory, salty, and meaty notes, often accompanied by sweet pineapple, citrus, pepper, and spice. Overall, the spirit is polarizing; fans praise its unique, complex balance of sweet and savory elements.