Marcelino Ortiz
Bozal
47%
NAS
Released in annual batches ahead of Día de Los Muertos, Bozal Cempasúchil is produced by adding marigold flowers and mandarin peels directly to the still in between the first and second rounds of distillation. The base spirit is made with mallet-mashed Espadin agaves, distilled in clay pots and bottled at 47% ABV. This technically classifies as a mezcal de pechuga, albeit a vegan one.
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Smells of everything dark yellow and sweet. Heaps of orange peel, preserved lemons, wild flowers and pumpkin round out the fruity side of things, undercut by a crackle of sugar I'd liken to sour candies. Reminds me of a gourmet orange liqueur, minus the syrupy viscosity.
Thickly layered flavors of candied citrus peel, grapefruit, honey, guava, lavender and gardenia pick up immediately. A trace of smoke draws out some oh-so subtle hints of tilled earth and flaky sea salt, but not enough to distract from the prevailing fruit and flowers vibe. It's rare to find a mezcal de pechuga that tastes identical to the ingredients tossed into the still, and this absolutely lives up to its description.
Settles in with a touch more conventional Espadin flavor. A nice serving of roasted agave is balanced out by black pepper, firewood smoke, dried apricots and guava.
Wildly original stuff. The core combo of citrus and flowers hits a potent, nearly overwhelming stride, dialing up loads of springtime sweetness that lingers and lingers on the palate. If you're interested a mezcal that delivers its flavors in gobs, not hints, then I can't imagine a better fit.
90
Disclosure: The producer provided this sample to review free of charge, and without expectation of review or rating.
