This is a rare expression from the Jimenez Mendez family. This mezcal has a velvety mouthfeel with bold roasted agave flavors and citrus fruit notes before delivering a long, lasting finish.

The highest proof spirit released by El Buho, the Arroqueño is a rare agave used by the Jimenez Mendez family to make mezcal. With a smooth start of bold roasted agave flavor, this velvety mezcal has an incredible texture of light fruit notes and a long-lasting finish.

The Arroqueño agave takes about 15 to 20 years to mature. One of the singularities of A. Americana is their size with harvested piñas weighing up to 300kgs, making it one of the largest plants mezcal is made of. These agaves can be found in the wild regions of Oaxaca and San Luis Potosí.

TASTING NOTES

TASTE: Burnt sugar, banana, passion fruit

FINISH: Tropical fruit, earth

COLOR: Crystal clear. quickly dissipating medium size perlas

AROMA: Roasted fennel, dark chocolate

Arroqueño agave prefer full sun and well drained soil. The conditions are very important for the plant to mature, and help explain why its maturity window ranges from 10 to 25 years.

Ultra Premium Vodka

Infused With Five Fruit Flavors Lychee, Lime, Ginger, Pomegranate & Kiwi. Made in America * Distilled in N. Charleston, South Carolina

Fou-Dré is a play on the French word for lightening, and the bottle is made in France, and the bottle is a lightning bolt. We say “a play” on the French word for lightning because lightning in French is foudre. It doesn’t have a hyphen and it doesn’t have an accent over the “e.”

FOU-DRÈ is not just flavored vodka, but vodka with FLAVOR! This ultra-premium infused boutique vodka denotes exclusivity. It is the vodka brand for the bold individual with a penchant for life, the socialite with the discerning palate, and the avant-garde mind of the fashion forward elite, ever pushing the envelope! FOU-DRÈ, French for lightning, unleashes a foray of flavor penetrating your taste buds with an infusion of 100% fruit flavors, an exotic dance of pomegranate and ginger notes!

Young in spirit, old in soul, Lobos 1707 Tequila, Joven comes from premium aged, Blue Weber agave Blanco Tequila that is mixed with a measure of Lobos 1707 Tequila, Reposado. It is carbon-filtered, then finished in historic PX wine barrels using the solera method, resulting in a more mature flavor profile than any other Silver or Blanco Tequila.

BEST IN CLASS JOVEN

FLAVOR PROFILE: Balanced with slight balsamic tones; strong notes of freshly cut Blue Weber agave.

ON THE NOSE: Smooth, fresh and floral on the nose.  Bright and aromatic, but without the bite.

SERVING NOTES: STIR: Joven elevates any cocktail, including Margaritas, Palomas, Mexican Mules, and more.

AGING: 3 Months

AWARDS

The International SIP Awards  - 90 POINTS

Chilled 100 Spirits Awards - SILVER

San Francisco World Spirits Competition - GOLD

The International SIP Awards - INNOVATION STAR

Ultimate Spirits Challenge - 83 POINTS

International Wine & Spirits - BRONZE

Rye & Rumba is the intersection between rye whiskey and Caribbean Rum. We begin the process with a rye made from 95% rye, 5% malted barley, then aged in charred American White Oak barrels. After aging, we add a twist – an American Oak spire, seasoned, toasted, and infused with Caribbean Rum, imparting sweet, bright flavors, and notes of panel, coconut, and molasses.

Bourbon & Brew is the intersection between bourbon whiskey and cold brew coffee. We begin the process with a bourbon made from 60% corn, 36% rye, and 4% malted barley, then aged in charred American White Oak barrels. After aging, we add a twist – a French Oak spire, seasoned, toasted, and infused with cold brew coffee, imparting rich, hearty flavors, and notes of coffee, dark chocolate, and burnt vanilla.

Created in collaboration with Americana duet Jamestown Revival, we crafted their one-of-a-kind signature bottle of whiskey. We begin with a rye made from 95% rye, 5% malted barley, then aged in charred American White Oak barrels. After aging, we add a twist – a French Oak spire, seasoned and toasted, imparting rich, hearty flavors, and notes of candied fruit, toffee, and cinnamon.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

Chino Verde is a wild, extremely rare agave foraged from the Sierra Madre del Sur mountains. This agave can grow quite large and is usually harvested between seven and nine years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal.

Taste

The Chino Verde mezcal offers aromas of earth, dried herbs and burlap with a soft smokiness. Ancho chile coats the palate, accompanied by flavors of charred meats and slight sweetness with a viscous finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.

Taste

The aromatics are herbaceous and spicy with notes of forest grass and anise flower. A slight sweetness is evident on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.

A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yields limited quantities of mezcal and takes 12-15 years to reach full maturation. At this time, the plant sends up a flower-bearing spike that can be anywhere from 10 to 20 feet high. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.

Taste

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.

Taste

Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.

Taste

With an unconventional sweet nose this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Tepeztate, a subspecies of the Marmorata Family of agave, has a very distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. The Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.

Taste

Herbaceous aromas, with a touch of wet stone on the nose, accompanied by grapefruit zest, orange flower and pine. Fresh florals, white pepper and minerals are highlighted on the palate with prominent notes of spice on the finish.