Description
Bozal Cempasúchil Reserva Mezcal Espadín is an ancestral, clay-pot-distilled Espadín from Etla, Oaxaca, distinguished by the fresh cempasúchil — the Mexican marigold of Día de los Muertos — and mandarin peel folded into the still. It is built for the mezcal drinker who buys by maestro and method rather than by brand.
Process & Profile
Bozal reserves its Reserva line for ancestral production: the spirit is distilled in clay pots rather than copper, micro-batched, run once a season and never repeated the following year. This one comes from maestro mezcalero Marcelino Ortiz at Bozal’s Etla palenque, made from 100% Maguey Espadín and bottled at 47% ABV (94 proof) in a 750mL ceramic vessel with marigolds etched into the surface. Clay-pot distillation is slower and less forgiving than copper, and it leaves the mineral, vegetal edge of the agave intact instead of polishing it away.
On the nose, bright mandarin and lime pith arrive first, followed by late-season marigold, baking spice, warm stone and the faint char of agave pulled from the earthen oven.
On the palate, green bell pepper and orange zest lead into nutmeg, anise, cooked agave sugar and a chalky mineral streak, with smoke sitting underneath rather than on top.
The finish is long and unmistakably floral, with gentle earth and woodsmoke trailing a soft, faintly sweet agave core.
Cempasúchil is the most overtly seasonal bottling in the Bozal range. Where the artesanal Espadín and Ensamble expressions are copper-distilled and made in steadier volumes, this one is tied to a single harvest and a single flowering, which is why the label carries a reserve designation and why each release differs from the last. The etched marigolds are not decoration for its own sake — the flower is the offering placed on graves during Día de los Muertos, and the bottle is designed as a tribute.
Serve neat at room temperature in a veladora or copita, no ice; it stands up well beside mole negro.
Frequently Asked Questions
What is this mezcal?
An ancestral, clay-pot-distilled Espadín mezcal from Etla, Oaxaca, distilled with fresh Mexican marigold and mandarin peel.
What are the specs?
100% Maguey Espadín, ancestral clay-pot distillation, 47% ABV / 94 proof, 750mL.
What does it taste like?
Mandarin, marigold and baking spice on the nose; green pepper, orange zest, nutmeg, anise and cooked agave on the palate, closing long, floral and softly smoky.
How should you enjoy it?
Neat and at room temperature in a veladora — chilling it flattens the floral aromatics.
Why is this release notable?
It is part of Bozal’s Reserva line, distilled once a year in clay pots by maestro mezcalero Marcelino Ortiz and never replicated in the next season.
