Jimenez Mendez Family
El Buho
47%
NAS
El Buho Mango Mezcal is crafted in Santiago Matatlán, Oaxaca, Mexico from espadín agave that is cooked for seven days in a stone oven, mashed with a horse-drawn tahona and fermented for eight days in pine vats with wild yeast. After two distillations, 600 kg of ripe criollo mangos are added during a third distillation, following a pechuga-style process, but without the protein. Produced by Maestro Mezcalero Octavio Jimenez Monterroza.
