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
HARVESTING THE AGAVE
Agave is carefully selected from the mountainous regions at the optimal age.
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.
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.
SHREDDING THE PIÑAS
The cooked /cut agave is then shredded and grinded by hand to be put into fermentation vats.
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.
Finally the maguey is placed in a wood-fire oven/alembique for several hours of distilling.
BOSSCAL BROUGHT TO MARKET
Bosscal Mezcal is then tested, certified and brought to market