El Buho Tepeztate Mezcal is crafted in Santa Maria Zoquitlán, Oaxaca, from wild tepeztate agave that grows on mountainsides and matures over 25-30 years. The agave is cooked for five days in a stone oven, mashed with a horse-drawn tahona, and fermented for nine days in pine vats with wild yeast. After three distillations in copper stills, the mezcal is aged for 20 months in stainless steel. It is produced by Maestro Mezcalero Octavio Jimenez Mendez.