PRODUCT DESCRIPTION
Cempasúchil — the Mexican marigold — carries genuine cultural weight far beyond its floral fragrance. It's the flower most closely associated with Día de los Muertos, believed for centuries to help guide the spirits of the deceased back to the world of the living during that celebration. Bozal built this expression specifically to honor that tradition, working with mezcalero Marcelino Ortiz in Etla, Oaxaca, who drops fresh Cempasúchil blossoms and mandarin peels directly into the bottom of the clay pot still during the final distillation — a technique that infuses the finished spirit with genuine floral aromatics and a bright citrus lift, entirely distinct from anything achieved through post-distillation flavoring or maceration.
The mezcal itself is built on 100% Espadín agave, often called the genetic "Mother" of Blue Weber agave and the most widely used variety in mezcal production, though Bozal's version showcases the variety's genuine range — wet earth on the nose, rich smokiness developing at mid-palate, and a finish reminiscent of wild flowers, well before the marigold and citrus additions even enter the picture. Production follows Bozal's genuinely traditional Ancestral method throughout: clay pot distillation, unaged, hand-crafted by an individual mezcalero rather than a standardized industrial process, consistent with the brand's broader commitment to wild, indigenous agave sourced from the steep hillsides of Oaxaca and Guerrero.
Bozal's own official tasting notes describe the whisky opening with "bright aromas of citrus, late season florals and a touch of baking spice, particularly allspice," with the marigold and mandarin elements carrying through onto the palate as "fresh flavors of green pepper" alongside "orange zest, nutmeg, and anise." A separate official summary describes it more simply as "a slight sweetness" evident "on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste." The Barrel Tap's tasting confirms "a harmonious blend of floral, earthy, and smoky notes, with a hint of sweetness and a smooth, lingering finish." This is genuinely thoughtful, culturally rooted mezcal — best sipped neat in a wide copita to let its floral aromatics fully unfold, though it also makes a genuinely striking centerpiece in a mezcal sour or a smoky twist on a Paloma.
Bozal Mezcal Cempasúchil Ancestral Reserva is produced by mezcalero Marcelino Ortiz in Etla, Oaxaca, Mexico, made from 100% Espadín agave. During the final distillation, fresh Cempasúchil (Mexican marigold) blossoms and mandarin peels are dropped directly into the bottom of the clay pot still, infusing the spirit with floral aromatics and a citrus edge as it distills — rather than through post-distillation flavoring or maceration.
The mezcal is produced using Bozal's traditional Ancestral method: clay pot distillation, hand-crafted and unaged, consistent with the brand's broader commitment to celebrating wild, indigenous agave sourced from the steep hillsides of Oaxaca and Guerrero. Bozal was acquired in November 2024 and now operates under Mexican ownership through Maguey Spirits.
No formal numerical critic score is confirmed for this product at this time.
Bozal Mezcal (official tasting note):
"Limited release mezcal crafted in the Ancestral production style using clay pot distillation. A slight sweetness is evident on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste."
Nose
Bright citrus and late-season florals lead, joined by a touch of baking spice — particularly allspice — over a base of wet earth character from the Espadín agave.
Palate
Fresh green pepper, orange zest, nutmeg, and anise carry the mid-palate, developing genuine agave sweetness alongside honey and river stone minerality. Rich smokiness builds through the middle of the palate.
Finish
Smooth and floral, closing with a lingering marigold-driven aftertaste reminiscent of wild flowers — genuinely distinctive and culturally rooted.
| Category | Details |
|---|---|
| Style | Mezcal Ancestral — Espadín, Botanical Infused |
| Agave | 100% Espadín |
| Additions | Cempasúchil (marigold) & mandarin peel, added during final distillation |
| Distillation | Clay pot, Ancestral style |
| Region | Etla, Oaxaca, Mexico |
| Mezcalero | Marcelino Ortiz |
| Producer | Mezcal Bozal (Maguey Spirits, since November 2024) |
| Cultural Significance | Cempasúchil honors Día de los Muertos tradition |
| Style / Identity | A genuinely distinctive, culturally rooted floral-citrus mezcal — earthy Espadín base, layered with marigold and mandarin brightness |
| Aromas & Flavors | Citrus, late-season florals, allspice, green pepper, orange zest, nutmeg, anise |
| Bottle Size | 750ml |
Mezcal Sour
2 oz Bozal Cempasúchil · fresh lime juice · simple syrup · egg white (optional), shaken.
Smoky Paloma
2 oz Bozal Cempasúchil · grapefruit soda · fresh lime · salt rim — the marigold and citrus notes shine here.
Neat, in a Wide Copita — the recommended serve to let the floral aromatics fully open.
Bottle Size: All bottles are 750ML/700ML unless otherwise noted.
21 and Over: Adult Signature Required
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