|Sola de Vega
Bozal Mezcal, with its roots in the rugged terrains of Oaxaca, Guerrero, and Durango, offers a sip of wild authenticity. The brand's name, "Bozal", captures its essence, meaning "wild" or "untamed", a nod to the wild agaves they meticulously source from these regions' untouched landscapes. These agaves, taking anywhere from 7 to 19 years to mature, are hand-harvested and processed using age-old traditions. They're cooked in earthen pits, crushed by stone tahona wheels, and undergo open-air fermentation. Sustainability is at Bozal's core; for every maguey used, two are replanted. Plus, a slice of their earnings aids local communities. Bozal's simple but iconic bottle design make their mezcals stand out on every shelf.
It’s smooth and has this cool, kind of herbal taste to it. It’s easy to drink without too much complication.
I had a chance to sip the Coyote in a mezcaleria while I was in Oaxaca in 2023. Slight notes of smoke, slightly earthy and metallic. I like it, but probably wouldn’t import a bottle.
I get lots of fruit and vegetal here, nice spice finish. Good amount of smoke, not too much so it doesn’t overpower the more subtle flavors. You can taste the clay quite a lot, but in a good way. I didn’t have a lot of coyotes before, but that one is a good start!