Der Bozal Sacrificio Borrego Mezcal Artesanal is produced in small batches according to ancient tradition, combining the powerful aromas of wild agave varieties with the deep-rooted rituals of the Mezcaleros from Oaxaca, Guerrero, and Durango. Various wild agaves grow on the steep, inaccessible slopes of these regions, developing a special intensity in their natural environment. Their aromatic profile is characterized by earthy notes, spicy smokiness, and natural power, which is typical for the traditional Mezcals of these areas. For this edition, mainly Espadín – the genetic ancestor of the Blue Weber Agave – as well as Barril, a wild-growing variety of the Karwinskii family, are processed. The Espadín agave takes seven to nine years to mature, while the Barril agave takes nine to twelve years and impresses with its distinctive citrus and floral expressiveness.


The Mezcal is produced using the rare and ceremonial Sacrificio process. The agaves are first cooked in earthen pit ovens, crushed with a stone tahona, open-fermented, and then double-distilled. During the second distillation – traditionally for special occasions – a leg of lamb and seasonal fruits such as strawberries, apples, and pineapples, along with pecans and ginger, are hung in a basket inside the still. This method gives the Mezcal its characteristic, spicy and meaty undertone, which harmoniously combines with the fruity, mineral, and nutty flavors. The rustic, brown ceramic bottle is reminiscent of traditional terracotta copitas and emphasizes the artisanal origin of this Mezcal Artesanal.

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