Dear Karolinka,
I really regret that nowadays I can't find the real fresh Boza in shops. In my childhood we used to drink litres and litres of Boza on my birthday party for example.
The original Boza is not prepared from wheat, but from millet. To get the real taste after preparation it was left digged in the ground in a water-skin for 12 days to ferment properly (the ground keeps the temperature constant during the fermentation). The advantage was the taste. The disadvantage - it lasts only for a day or two after you take it out from the ground. Because it's made with sugar, the fermentation continues converting the sweet drink in a sour alcoholic drink, which can reach up to 12 alcoholic degrees and is really hard to swallow.
The nowadays Boza has nothing to do with that. You'd be lucky if your bottle of Boza is prepared by wheat (like it's written on the bottle). Mostly it contains wafers, sweets and other products not sold on time in the shops. Furthermore, to avoid later fermentation, instead of sugar they use aspartame (as you already know from previous posts).
The most notorious region in Bulgaria for the production of Boza was Radomir. It's a village nearby Sofia, where it was a family business and a well preserved tradition. Nowadays it's hard to find someone producing the real Boza. :(

Some advises to recognize real Boza:
1. The real Boza is not suitable for consumption more than 3 days after it was produced.
2. The real Boza is not so dense, like the one I saw in the pictire
3. The real boza is not prepared from wheat.

If you have the luck to find the real Boza, please give it a try. I'm sure you'll find the difference. Like you've said in other posts, most probably it would be prepared at home by someone. You have the right to like it or not. But at least you will know that you have tasted Boza!!! :)))
Good luck.

P.S. The same chain of thoughts is valid for the Bulgarian "Kiselo mljako". Someone call it Yoghurt. If you haven't had the chance to taste a home made kiselo mljako, it means you haven't tasted kiselo mljako. But that's another topic. :)))