Description
Near the El Buho farm in Oaxaca, espadin agave plants that are nearly a decade old are hand-selected by expert jimadors who determine exactly when each plant is perfectly ripened and ready to harvest.The hearts of the agave, or pias, are then slowly roasted in a stone pit fire between Oaxacan earth and local mesquite for an entire week, before they are crushed under a tahona (a stone mill). After the resulting mash is fermented, it is double pot distilled in the same alembic still that the first generation of El Buho Mezcal producers used.Crisp, smooth and incredibly approachable, El Buho is a mezcal without pretense.In Oaxaca, the locals say para todo mal, mezcal, para todo bien, tambin.It means for everything bad mezcal; for everything good, too.Whether you have it good or bad, try some today!
