Mountain To Market®

Mountain to Market® is the core philosophy of Bosscal. It refers to the brand’s dedication to artisanal and traditional distillery practices. The agave is wild grown, free of pesticides and hand-picked at age. Each plant is strategically picked with preservation in mind, ensuring the sustainability of each harvest and ensuring a minimal environmental footprint.

Harvesting & Production

STAGE 1:
HARVESTING THE AGAVE		 Agave is carefully selected from the mountainous regions at the optimal age.

STAGE 2:
TRANSPORTING THE PIÑAS		 The wild-grown agave is harvested by means of jima, the agave piñas are transported down the mountainous regions by donkey, to then be transported to the Bosscal distillery.

STAGE 3:
ROASTING UNDERGROUND		 The agave is then roasted in an underground pit for a several days, then dug up, cooled then cut by removing the heads and the tails of the agave.

STAGE 4:
SHREDDING THE PIÑAS		  The cooked /cut agave is then shredded and grinded by hand to be put into fermentation vats.

STAGE 5:
FERMENTING IN VATS		 The agave is then placed into wooden fermentation vats, that are left to naturally ferment with bagasse, never using chemicals or acceleration methods.

STAGE 6:
DISTILLATION		 Finally the maguey is placed in a wood-fire oven/alembique for several hours of distilling.

STAGE 7:
BOSSCAL BROUGHT TO MARKET		 Bosscal Mezcal is then tested, certified and brought to market

STAGE 8:
REPLENISH AND REPLANT