El Buho Mexicano Mezcal is produced in San Carlos Yautepec, Oaxaca, using Mexicano agave, which matures in 10-12 years. The agave is cooked for seven days in a stone oven, mashed with a horse-drawn tahona and fermented for 8-9 days in pine vats with wild yeast. The mezcal undergoes two distillations in copper stills and is produced by Maestro Mezcalero Octavio Jimenez Monterroza,
This is a brilliant sipping mezcal and priced accordingly, but I can’t help wonder how great it would taste in a margarita. When my glass was empty, I was sad I didn’t have more to find out.