“Borroso que te quiero borroso, there is no space for memories or
souvenirs, nor loves or betrayals, nor faces or names. there is
only space for the feeling of having that drink, wich brought
me back to life and tasted like heaven”
Mezcal Borroso was born out of the love we feel for our ancestral traditions, those that are offered like earth’s treasures and are presented in the form of the goddesses of agave, spiritual drinks and songs that are born with the taste of mezcal.
The name BORROSO (Blurred) represents the surreal experience of drinking mezcal, as a condition of daydreaming or focusing beyond the intellectual.
Each lot of Borroso is made in an artisanal way, inside a traditional mezcal palenque in Oaxaca, property of a family where the legacy of the mezcal masters has been passed on for generations.
Our mezcal unites two prosper regions in one same flavor experience: the mezcal masters of Oaxaca and the flavors of Baja California, this is why the mezcal is called OAXACALIFORNIA.
“My longed poem got caught in The stalk of an ashen maguey”
The word MEZCAL comes from the náhuatl term MEXCALLI which means “cooked maguey stalks”, maguey was used by ancient Mexicans to make pulque, a spirit drink that only priests could drink on special occasions and old people in parties. In the same way pulque is made, the wort is made for distilling and obtaining mezcal.
Mezcal has a CERTIFICATE OF ORIGIN registered on March 9th of 1995, since it’s only produced in one geographical region that includes the states of Oaxaca, Guerrero, Durango, San Luis Potosí and Zacatecas. The Oaxaca region was called “La Región del Mezcal” (The Mezcal Region) and contains the districts of Sola de Vega, Moahuatlán, Yautepec, Tlacolula, Ocotlán, Eiutla and Zimatlán.
Mezcal is an alcoholic beverage made in an artisanal way out of the distilling of agave’s fermented wort. There are different types of agave, and each one produces a different version of mezcal.
Traditionally, the stalks are oven-cooked in the palenques: conical wells with an approximate diameter of 8 to 12 ft. dug directly in the ground. The wells are aligned with hot stones, then agave leaves, petate and soil.
The piña (commonly known-name of the heart of the maguey plant) is left cooking in the well for three days. This allows to absorb the flavors of the soil, wood and smoke.
After the cooking process, they are placed in a ring of stone or concrete of about 12 ft. diameter, where a big wheel of stone joined to a post in its center starts rolling, grinding the piñas.
The modern manufacturers usually cook the piñas on huge stainless steel ovens and then grind them with mechanical grinder.
The mash is then placed in wooden vats from 300 to 500 gallons and then the greater part of water is added to the blend. On some occasions a percentage of others sugars is added (it is allowed from up to 80% agave and 20% other sugars) to the mash (bagasse) and then covered with the grinded agave and left for natural fermentation in its own yeasts and microorganisms from three to fifteen days.
For a wild agave to be used in the production of mezcal, 8 to 10 years must pass, which makes its production even harder. This is why it is considered as a limited edition beverage for its sale inside and outside the country.
Our biggest commitment with the mezcal tradition is to reduce the environmental footprint and preserve the wild agave species that are in Mexico, this is the reason why we use espadin agave for our mezcal, one of the most common commercial agave species in the region.