Some bottles are made to sit on a shelf. Bozal Cempasúchil mezcal is made to be experienced… repeatedly.
This limited-edition release from Bozal’s Reserva line begins with Espadín agave deep in the mountains of Oaxaca. Harvested by hand and roasted in earthen pit ovens, the agave goes through the ancestral method of mezcal making—a process so old and intricate it feels more like ceremony than production. Picture mezcaleros hand-crushing agave with wooden mallets and distilling in clay pot stills. It’s slow, soulful, and worth every step.
In the final distillation, cempasúchil flowers — the bright orange Mexican marigolds you might remember from repeated viewing of Coco — and mandarin orange peels are placed at the bottom of the still. The result is a mezcal that’s floral on the nose, vibrant with citrus on the palate, and gently smoky as it lingers.
In Mexican tradition, cempasúchil is known as the “flower of the dead,” used during Día de los Muertos to light the path for loved ones returning home. It’s more than an infusion—it’s an homage, turning each sip into a quiet celebration of memory and connection.
The bottle, too, feels like part of the ritual. Crafted in black ceramic and etched with marigold motifs, it’s as much an art piece as it is a bottle. It definitely flies in the face of my personal adage form 20 years ago that, “the cooler the bottle the worse the spirit.”
At 47% ABV, Bozal Cempasúchil has presence without harshness—bold enough to savor neat, yet elegant enough to invite another pour. It’s a mezcal that feels alive: rooted in tradition, touched with spirit, and finished with a flourish of bloom.
Bozal Cempasúchil – $150
