MEZCAL QUIJA is an Artesanal ensamble mountain mezcal that brings together ancient techniques and artistry from multiple Oaxacan communities to create an extraordinary handcrafted spirit.
TASTING NOTES
Experience our fresh fruit, honey and herbal aroma with a subtle black oak smokiness. On the palate, taste a medley of melon, pineapple, grapefruit and mandarin balanced by the sweetness of cocoa with notes of mint and anise. Long velvety smooth finish of caramel with a tantalizing citrus bite.
HIGH ALTITUDE
MOUNTAIN MEZCAL
We begin with a Tobala mezcal from Soledad Salinas. The Tobala has been growing for 14 years at 6,500 feet above sea level, where there is more variation in temperature from day to night, creating a natural stress that results in more intense flavors in the heart of the maguey, the piña.
SLOW ROASTING
Slow roasting the mature maguey piñas in underground stone pits with remnants of black oak that fire the pits.
HANDCRAFTED
ENSAMBLE
The two mezcals meet in Tlalixtac de Cabrera and our Maestro artfully double distills the Tobala and Espadin mezcals together to create a handcrafted ensamble.
TRIPLE
DISTILLED
Inspired by pechuga-style mezcals that are meant to celebrate births, weddings, holidays, and other significant events, the maestro adds fruit to the still and performs a third distillation — making a vegan style pechuga. The result is a remarkably bright flavor that is unique to any other mezcal.
AGAVE: Our agaves are 100% Espadín, grown for 8-9 years in Oaxaca, Mexico
SLOW COOKING: QUIJA Mezcal is made using the traditional method. Once harvested, the piñas are split and laid to cook for 4–6 days in six-ton earthen pits lined with volcanic rock.
CRUSHING: Piñas are cooled for 24 hours before the crushing process begins. The agave is crushed, in the traditional method, one ton at a time by a horse-drawn tahona wheel.
FERMENTATION: Depending on the season, Casamigos Mezcal ferments for 2–8 days before being distilled in covered copper pot stills. Casamigos is twice-distilled.
COLOR: Crystal Clear
AROMA: Fragrant herbal and fruit, with hints of smoke.
FLAVOR: Notes of smoke and black pepper lead to long silky finish.
RESTS: Up to 2 months.
HERITAGE: Produced in Oaxaca by a 4th generation family of Mezcalero
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.
Mexicano
The Mexicano agave thrives in the moist environment of lower elevations. This wild agave can grow quite large and is usually harvested when close to ten years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal. The palate is distinctively herbaceous and earthy with a long lasting finish in the mouth.TasteA slightly smoky, yet herbaceous undertone rests on the center of the palate, while citrus and floral notes from the Barril are introduced and strengthened by the warm viscose finish of the Mexicano. This is a light and easy sipping mezcal, which will delight and surprise you with its complex lingering finish.
Barril
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.