Bozal Madrecuishe is made with Maguey Madrecuishe (Agave Karwinskii) that are cooked in underground pit ovens and then a stone tahona pulled by a horse. Once crushed and milled, the agave are fermented in open-air wooden tanks using naturally occurring yeasts. Once fermented, the agave fibers and juices are distilled in copper pots. This mezcal has aromas of ripe jalepeño, cocoa and floral notes. There are earthy flavors of beet and sweet potato along with minerality and hints of pollen.