Jimenez Mendez Family
El Buho
47%
NAS
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,
Raided Score is a conversion from an external site's score, to our in house uniform scoring system. Please see the FAQ for more.
