Produced in Durango, Mexico, Bosscal Mezcal Conejo is made with rabbit meat suspended in the still during a third distillation in the pechuga style. Locally grown apples are also infused with the spirit.
This is a traditional style of spirit that is nigh impossible to find outside of local villages and towns in Mexico. We applaud Bosscal for offering this well crafted and obscure mezcal to a wider audience.
The palate shifts gears fully with apple quickly becoming the overwhelming focus, to the point where it’s difficult to taste much else. They start off baked and eventually make their way to smoked, but it’s invariably apple to the core (ahem).
