Bozal Jamón Ibérico Sacrificio is a small-batch mezcal from Río de Ejutla, Oaxaca, distilled a second time with a cut of seasoned Ibérico ham, herbs, spices and seasonal fruits, and bottled at 47% ABV.
It is made from a blend of wild agaves indigenous to the region, espadín, mexicano and tobasiche. The agave is roasted in an underground oven, milled, fermented and distilled in copper; during the second distillation the seasoned ham is hung in the still along with herbs, spices and seasonal fruits. Recipes like this are traditionally made only in small batches for ceremonial and festive occasions.
The result is a rich, savoury mezcal with notes of dark chocolate, orange peel and white flowers, alongside citrus, tropical fruit and gentle smoke.
In its distinctive textured bottle, it makes a conversation-starting gift for mezcal lovers.
Sip it slowly from a copita at room temperature.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
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Character: Rich and savoury.
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Notes: Dark chocolate, orange peel and white flowers.
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Fruit: Citrus and tropical fruit.
Specifications
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Brand: Bozal Mezcal
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Style: Mezcal, Sacrificio (pechuga-style)
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Agave: Espadín, mexicano and tobasiche
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Proof / ABV: 94 proof (47% ABV)
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Region: Río de Ejutla, Oaxaca, Mexico
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NOM: O472X
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Size: 750ml
How to Enjoy It
Sip it neat from a copita. It pairs with charcuterie, Manchego or roasted almonds.
Frequently Asked Questions
What is in the still?
Seasoned Ibérico ham with herbs, spices and seasonal fruits, in the second distillation.
What agaves are used?
Espadín, mexicano and tobasiche.
Where is it made?
Río de Ejutla, Oaxaca.
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