|
-
Save $31 Per Bottle
on this Premium Auction Block Item From Bozal!
Our price is incomprehensible...
| | |
On June 3rd, a longtime Chicago distributor made the decision to liquidate their business, using an auction to cast off their inventory.
Interestingly, the prime lots in the auction were not wine, but two pallets of a premium Mezcal.
The auction began and, when the dust settled, Vin Chicago was the winner of this luxury spirit. And the price we paid? It was BONKERS. Now, just two weeks later, we are passing these absolutely MASSIVE SAVING on to you!
Typical price for Bozal "Ensamble" is $50. At dozens of stores, it is over $60. Today, in what must be the biggest blowout in the history of this product, we let it fly for a crazy $22.99. And, to make the deal even sweeter, we'll kick in a $25 gift card for every six bottles you buy!
Read on to learn what makes this premium Mezcal so good, and for cocktail and food pairing recipes, then slam down fast on that Big Yellow Button to stock up your bar for multiple years worth of summers and holidays!
|
| |
So, What Exactly is Mezcal?
You’ve heard of Tequila. What, you ask, is Mezcal? Well, the answer draws more parallels to wine than you might think. Mezcal means cooked agave, the plant from which all Tequila and Mezcals are produced. You can think of agave as a grape, and it has many different varietals.
Tequila is made exclusively from the Agave Azul varietal and can be grown and produced only specific parts of Mexico, most notably in the state of Jalisco. With Mezcal, the maker is free to source their fruit from a wider area, and to use the full range of agave varietals. In the case of today's bottling from Bozal, three types of agave are used. The result is more variation in style in nuance for Mezcal, and often higher prices too!
| | |
Bozal "Ensamble" Espadín-Barril-Mexicano Mezcal
Oaxaca, Mexico
~~~~~~~~~~~
Using multiple sources of wild grown agave, the team at Bozal has crafted a Mezcal that offers exceptional complexity, refinement and sophistication. Put in other words, the Bozal Ensamble tastes great whether or sip it neat or mix it in a simple cocktail.
For this bottling, Bozal uses three species of agave plants - Espadín, Barril and Mexicano. Grown in Oaxaca, Guerrero and Durango, these wild agave plants take between 7 and 19 years to grow, and they are highly prized.
Long Growing Period + High Demand = Expensive!
After harvest, the hearts of the plants are separated from the leaves and cooked in earthen pit ovens. This process gives a subtly integrated smokiness. While some Mezcals are very smoky, the Ensamble is not, allowing the natural flavors of these amazing, wild-grown plants to shine.
After cooking is complete, the hearts are crushed to release the juice for fermentation. In another wine similarity, Bozal uses open-air fermentation vessels to allows for natural yeast fermentation. Following fermentation, the spirit is purified through double distillation in a copper pot still.
This 47% ABV spirit is a “sip and savor” style of Mezcal. Yet, at today's crazy price, there's no reason to not use it for Margaritas and other cocktails too. Looking online we found 529 listings across the planet. Today's blowout price blows every single one of them out of the water!
Even if you don't drink Tequila or Mezcal, you can't go wrong by buying six bottles of this. It will last forever on the shelf, and is PERFECT for holiday gift-giving or to bring as a hostess gift!
Median Online Retail: $50
Vin Chicago Auction Block Price: 22.99
As an extra bonus, get a $25 gift card for every six bottles you buy!
|
| |
Shake Up Your Summer with
These Refreshing Cocktail Recipes!
“Three Rivers” - 2oz Bozal Ensamble Mezcal, 4 strawberry slices, ¾ oz lime juice, ½ oz agave syrup, 3 dashes yuzu bitters.
Build in shaker tin with Bozal ensamble, strawberry slices, lime juice, agave syrup and bitters. Use a wooden spoon or muddler to smash/muddle everything together. Add ice, cap with other side of tin and shake vigorously for 10 seconds, double strain with a Hawthorne strainer through a fine strainer over ice cubes in double old-fashioned glass. Then garnish with a whole strawberry on the rim of the glass.
“Oaxacan Margarita” - 2oz Bozal Mezcal, 1 oz lime juice, ½ oz agave nectar.
Build Bozal Enamble Mezcal, fresh lime juice, agave nectar and ice in shaker tin. Shake for 7-8 seconds and strain into a double rocks glass over ice. Garnish with a black salt rim and a dehydrated citrus wheel.
| | |
Elevate Your Dinner with this
Smoky Fluke and Mezcal Recipe!
We asked Chef Sieger Bayer of Bar Berria, winner of Beat Bobbly Flay and Chopped, what he would do with this Mezcal in the kitchen (besides shots), and he gave us this recipe for a mouthwatering combination of fluke, Mezcal, and brown butter. This dish is perfect for a summer evening, a special dinner party, or just a weeknight when you want to treat yourself!
Ingredients:
- 1 whole fluke, skin removed, filleted
- 1/2 lb butter
- 1.5 oz Bozal Mezcal
- 5 French breakfast radishes, cut into rounds and salted (2% of their total weight)
- Garlic scapes (as many as you like, charred on the grill)
- Salt and pepper to taste
- Rice bran oil (for cooking)
- 1 fresh lemon (for juicing)
- White soy sauce
Instructions:
Brine the fillets in a 2% salt brine for 1 hour. After brining, allow the fillets to dry uncovered in the fridge overnight. To cook the fluke, season the fillets with salt and then heat 2 tablespoons of rice bran oil in a pan over high heat. When the pan is smoking, carefully add the fillets (you may need two pans for four fillets) and reduce the heat to medium. Cook the fillets until golden and cooked about 85% through. Remove from the pan and set aside, seared side up. Lay the grilled garlic scapes over the fillets.
To prepare the sauce, discard the used oil from the pan and add butter to the same pan over high heat. Brown the butter, keeping an eye on it to avoid burning. Once browned, add mezcal and cook off the alcohol (stay alert – it will bubble). Stir in the salted radishes until they're just cooked through. Season the sauce with fresh lemon juice, white soy, and salt to taste. To finish, simply spoon the brown butter sauce over the fillets and garlic scapes, serve immmediately and enjoy!
| | |
If you cannot see a yellow button, please either click here,
or contact us at 773-791-7936 for assistance.
| | | | |
