Bozal Guías de Calabaza Sacrificio Mezcal 750ml

Sacrificio mezcal has a genuine, centuries-old tradition behind it — small-batch spirits made specifically for personal consumption and local fiestas, distinguished by the practice of suspending real meat inside the still during a second distillation. Bozal's own original Sacrificio lineup embraced that tradition fully, with Jamón Ibérico (pork), Pechuga (chicken), and Borrego (lamb) all built around real protein. Guías de Calabaza breaks from that pattern entirely, and it's genuinely the first vegetarian Sacrificio the brand has ever released — as founder August Sebastiani put it: "we are thrilled to introduce our first vegetarian Sacrificio."

In place of meat, a basket of pumpkin stems — guías de calabaza, literally "pumpkin vines" — is suspended inside the still during the second distillation, alongside plantains, oranges, pineapple, pumpkin seeds, and the native Mexican herb chepiche, a sunny, short-lived perennial widely used in regional cooking. The result carries all the layered complexity of a traditional Sacrificio without any of the meat-driven richness, built instead around genuine vegetal, herbal, and fruity character. The mezcal is produced in Río de Ejutla, Oaxaca, from Espadín agave — roasted in earthen pit ovens, crushed by a stone tahona historically moved by a bull, and double-distilled in copper pot stills.

The Chalk Report's independent review found the mezcal "complex and aromatic, with bright top notes of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus," noting that "the chepiche... used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains that were substituted for the traditional meats." Mezcal Reviews' independent tasting of lot 00122 found "red fruit, pineapple, botanicals" on the nose, developing into "mint chocolate, red fruit, saline mineral, spicy herbs" on the palate, describing "a super rich and oily mouthfeel that I expect from a pechuga, but also has considerably more heat than I would expect as well." The Barrel Tap's tasting confirms "citrus peel, orange blossom, mint, cucumber, and fresh herbs" on the nose, with "bright chepiche, roasted agave, vegetal pumpkin stem notes, balanced by plantain and spice" on the palate. This is genuinely rare mezcal — a real showcase of how far the Sacrificio tradition can stretch while still honoring its 200-year-old roots.

Origins & Craftsmanship

Bozal Guías de Calabaza Sacrificio is produced in Río de Ejutla, Oaxaca, Mexico, from 100% Espadín agave. The piñas are roasted in traditional earthen pit ovens, crushed using a stone tahona historically moved by a bull, and double-distilled in copper pot stills. During the second distillation, a basket of pumpkin stems (guías de calabaza) is suspended inside the still, alongside seasonal local produce — plantains, oranges, pineapple, pumpkin seeds, and the native herb chepiche — in place of the meat used in Bozal's original Sacrificio expressions (Jamón Ibérico, Pechuga, and Borrego).

The mezcal is produced by 3 Badge Beverage Corporation, a Sonoma-based négociant founded in 2015 by fourth-generation vintner August Sebastiani, marking Bozal's first-ever vegetarian Sacrificio release. Bottled at approximately 47% ABV / 94 proof.

Critics Reviews

No formal numerical critic score is confirmed for this product at this time.

The Chalk Report (extended independent review):
"Guías de Calabaza is complex and aromatic, with bright top notes of citrus peel and orange blossom, complemented by herbal notes of mint and eucalyptus. The chepiche — a sunny short-lived perennial herb used in Mexican cooking — used in the final distillation shows through on the palate, rounding out warm vegetal flavors imparted by the pumpkin stems and plantains that were substituted for the traditional meats used in most Sacrificio style mezcals. Sacrificio expressions follow an age-old mezcalero tradition of making sacrificial mezcal in small batches for personal consumption as well as for fiestas with locals and neighbors. The distillation process is famous for its typical involvement of meat proteins, as seen in Bozal's three original Sacrificio expressions, Jamón Ibérico (pork), Pechuga (chicken) and Borrego (lamb). Bozal's Guías de Calabaza is unique in that it follows the 200-year-old traditions while eschewing the protein."

Mezcal Reviews (extended independent review, Lot 00122):
"Nose: Red fruit, pineapple, botanicals. Palate: Mint chocolate, red fruit, saline mineral, spicy herbs; super rich and oily mouthfeel that I expect from a pechuga, but also has considerably more heat than I would expect as well."

August Sebastiani, Founder, 3 Badge Beverage Corp:
"We are thrilled to introduce our first vegetarian Sacrificio. Keeping up with the ever-growing demand for top-quality mezcal has afforded us opportunities to experiment with new expressions that can appeal to a broader range of consumers."

Tasting Profile

Nose
Bright citrus peel and orange blossom lead, joined by mint, cucumber, and eucalyptus, alongside red fruit, pineapple, and botanical notes.

Palate
Rich and oily, with roasted agave and chepiche carrying real vegetal warmth, developing mint chocolate, red fruit, saline mineral, and spicy herbs, balanced by plantain and pumpkin stem character.

Finish
Bright and expressive, closing with lingering warm spice and vegetal freshness — genuinely more heat than expected, per one independent taster, despite the absence of any meat-driven richness.

Quick Overview

Food Pairings

• Charred bell pepper and grilled sweet potato fajitas
• Fresh ceviche
• Grilled vegetables
• Citrus-forward dishes

Serving Note

Best enjoyed neat, in a copita or small tasting glass, ideally paired with food.