2 minute read
Every autumn in Mexico, streets and homes bloom with bright orange marigolds. Their petals, cempasúchil in Spanish, are said to guide ancestors back to the living during Día de los Muertos (Day of the Dead). Altars glow with candles, mezcal is poured as an offering, and memory becomes something you can taste. Bozal’s newest release, Cempasúchil, bottles that moment.
This limited-edition mezcal is part of Bozal’s Reserva line, a collection reserved for rare agaves and the most traditional techniques. Crafted from wild Espadín in Oaxaca’s Etla region, Bozal Cempasúchil is made entirely in the ancestral style — one of the most demanding classifications in mezcal. Agave hearts are roasted in earthen pit ovens, hand-crushed with wooden mallets, fermented with wild yeasts, and double-distilled in clay pots. The result isn’t just mezcal; it’s heritage captured in liquid form.
What sets this expression apart is the final flourish: marigold flowers and mandarin orange peels placed in the still during distillation. Their essence carries into the spirit, giving it a vibrant nose of citrus and floral aromatics before opening into layers of green pepper, orange zest, nutmeg, and anise. A gentle smokiness lingers on the finish, reminding you of the earth and fire at its core.
Presented in a black ceramic bottle etched with marigold motifs, Bozal Cempasúchil feels less like a product and more like an altar piece. At $149.99, it’s meant not just for drinking but for savoring — a small-batch spirit that celebrates ancestors, artisans, and the patience of mezcaleros who refuse to let sacred traditions fade.
