

El Buho Mezcal Especial Pulquero |
El Buho Especial Pulquero is produced by Octavio Jimenez Monterroza in Santiago Matatlan, Oaxaca using wild agave sourced from San Pablo Guila, Oaxaca. This agave species, agave Atrovirens, matures after 15-20 years and occasionally reaches a weight of more than 4,000 pounds with leaves over 14 feet long. It is also the same plant that can be used to produce pulque.
The agaves are crushed by a horse-drawn tahona, cooked for 5 days in a stone oven, and fermented for 10 days in pine vats. After distillation, it was rested in plastic for 7 months. This mezcal has a chalky nose that blends nicely with a dry lactose mixed with green fruit on the palate. Mid-palate there are notes of minerals and sea salt before a dry, citric finish.

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