On Sale for a Limited Time!

"Most of you who know me are aware that Rye whiskey is at the top of my list, so it may come as a surprise that my choice for the 2019 New Spirit of the Year is... Bozal Mezcal Cenizo. A wild agave from Durango, Cenizo grows in the mountains, at altitudes up to 8,500 feet. It can take as long as 14 years for a plant to come to maturity. This mezcal has a nose with a complex array of earthy notes of mushroom and hazelnut, contrasted by fruity aromas like sweet lemon custard, bitter orange peel, and mango. As it rests in a copita, it evolves and takes on the nose of fine sake, and starts to show off gentle whiffs of smoke. The flavors are a mix of sweet orange, coconut, sweet potatoes, and fresh-baked bread. This was hands down my favorite new spirit, and I hope you will enjoy it just as much. For a few days, or while supplies last, it's on sale!" – Dan Guajardo, The Wine House
Bozal Cenizo Mezcal
Wine House: $69.99
Sale: $59.99
Price valid through Sunday, January 12, or while supplies last


Bozal Cenizo Mezcal
On the steep precarious hillsides of Oaxaca, Guerrero, Durango and San Luis Potosí 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


Of the Durangensis family of agaves, this wild agave is typically harvested from the hillsides of Durango. Cenizo thrives in high altitudes up to 8,500ft with cool and dry conditions.

This Cenizo opens with bright aromas of orange peel and floral notes. The palate is driven by big flavors of mesquite and sweet barbequed meats. Hints of dark chocolate and cocoa complement the slight smokiness on a smooth and long finish.

We use an artisanal approach toward production in order to create an unadulterated style of mezcal. In keeping with the 200-year-old tradition, the agave hearts are cooked in earthen pit ovens, later to be crushed and mashed by a stone tahona wheel turned by a horse. Without the addition of artificial yeast, open-air fermentation allows the sugars to ferment utilizing naturally occurring yeast. The mezcal is then purified through a double distillation process.

The Spanish term, bozal translates to "wild" or "untamed." We chose this name for our Mezcal in reference to the wild species of Mexican agave grown in hard to reach, uncultivated lands of Oaxaca, Guerrero, Durango and San Luis Potosí. As well as for the untamed traditions used by our family operated distilleries, or mezcaleros, to distill small batches in those same locations.

Alluding to the traditional terra cotta copitas sometimes used for drinking mezcal, we created a series of rustic ceramic bottles in earth tones. The label is printed on a naturally flecked paper with an embossed logo, production specifications, perforated holes, and the batch number stamp. These elements are designed to signal the tactile nature of the product and appeal to the specialized craft spirits drinker. The azul, or blue, ceramic bottle of the Cenizo Single Maguey is used to signify the single variety agave used in production.


The Wine House
2311 Cotner Avenue
Los Angeles, CA 90064-1877

310.479.3731 or 800.626.9463

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