Description
Bosscal is fairly new to the European market, and one of few from the state of Durango in the north/central part of Mexico. they have a quite different climate and different types of agave to work with, so needless to say the Mezcal they make tastes different. A lot more rain fall and the temperature drop is quite extreme all year around, with differences of up to 25 degrees Celsius in the summer.
| Maguey: | 100% Wild Cenizo, Duranguense |
| Mezcalero: | Uriel Simental Enriquez, 4th generation |
| Location: | Nombre de Dios, Durango Mexico |
| Elevation: | Roughly 1750 meters |
| Production Date: | ? |
| Batch Size: | 600L on average, 16-18kg Agave per liter |
| Oven: | conical oven underground, fired by wood. Cooking time 4-5 days |
| Milling: | With axes by hand |
| Fermentation: | Underground wooden vats, 1-2 days |
| Destillation: | 200L wooden still |
| Mixability: | Medium |
| Notes: | Maguey Tobala is a real gem in the world of maguey, is said to bring out the dreamer in you. |
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