Detailed Description
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.
Bozal Jamón Ibérico Sacrificio Mezcal Tasting Notes
Nose: The Jamón Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana.
Palate: A viscous mouthfeel coats the palate with savory flavors, complemented by a slight floral note of hibiscus flower.
Finish: Clean,crisp and smooth.
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