Jimenez Mendez Family
El Buho
47%
6 Years
El Buho Añejo Mezcal is produced in San Carlos Yautepec, Oaxaca, using espadín agave that is cooked for six days in a stone oven, mashed with a horse-drawn tahona and fermented for eight days in pine vats with wild yeast. The mezcal is distilled twice in copper stills and then aged for six years in French oak barrels. Originally stored by Maestro Mezcalero Octavio Jimenez Monterroza for personal use, 1,000 liters were bottled in 2018.
