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El Buho Mezcal Capón Espadin 94PF / 750ML

EL BUHO MEZCAL MEXICO, SANTIAGO MATATLAN The El Buho mezcal brand, founded in 2010 by Brooklyn-based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. El Buho Mezcal Agave Mexicano 94PF / 750ML We find this first release of Mexicano, from Agave Rhodacantha, to be a delicate, balanced mezcal that is best sipped. Although this agave carries many names throughout Oaxaca, the mezcales made from this species have a signature flavor across regions that often have beautiful vanilla, floral and chocolate notes with a thick texture. El Buho Mezcal Añejo 94PF / 750ML We are excited to share our certified six-year Extra Extra Añejo mezcal with you. We find this to be unique, delicious, and balanced. Vibrant tasting notes include butterscotch, agave, roasted pineapple, vanilla, and oak with many nuances underneath. El Buho Mezcal Arroqueno 106PF / 750ML

This special batch of mezcal is made exclusively from Espadín agave planted 10 years ago by the Jimenez Mendez family in their field (hornos), in Santiago Matatlán, Oaxaca. After nine years the agave sprouted quiotes, which were cut, and left in the field for one year before harvesting. The resulting mezcal is a coveted, family treasure called “PURO CAPÓN.” El Buho Mezcal Cuishe 96PF / 750ML Cuishe agave matures for about 12 years, then the agaves are cooked for 4 days with the trunk of the plant, fermented for 6 days and twice distilled in copper stills. El Buho Mezcal Ensamble 100PF / 750ML This Ensamble is crafted from four agave plants; the Arroqueno, the Coyote, the Barril, and the Cuishe. The banana nose is balanced out by a dry, fatty mouth feel. El Buho Mezcal Espadin 90PF / 750ML / 1.0L 100% Espadin agave harvested at maturity from sustainable and bat-friendly fields. The hand-cut agaves are slowly roasted in a stone pit fire fueled by local oak. The mash is crushed by a horse-powered tahona stone mill and fermented for 3-5 days. After two distillations the mezcal is rested in stainless steel for six months. Best in Category 2017 Spirits of Mexico El Buho Mezcal Jabali 102PF/ 750ML The Jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and the lower sugar content. This agave is named after the wild boar because of its spiky, curved leaf resemblance to the animal. El Buho Mezcal Tepeztate 96PF / 750ML This Tepeztate comes from multiple batches of the rare agave, which grows wild off the mountainsides. The plant ages 25-30 years before harvesting and requires a 3rd distillation due to its low sugar content Bold and complex, the tepeztate’s heavier body relays its intense flavors.

The Arroqueno agave takes about 15 to 20 years to mature. One of the singularities of these plants is their size, with harvested pinas weighing

up to 300kgs. This makes them one of the largest plants mezcal is made from. With a smooth start of bold roasted agave flavor, this velvety mezcal has an incredible texture of light fruit notes and a long-lasting finish. At 106 proof, this mezcal expression’s heat is elegant and balanced.

Regions / Map Varietals

2 . They’re distilled differently. Both tequila and mezcal are made from the harvested core of the agave plant, otherwise known as the “piña.” However, that’s where the similarities in production end. Tequila is typically produced by steaming the agave inside industrial ovens before being distilled two or three times in copper pots. Mezcal, on the other hand, is cooked inside earthen pits that are lined with lava rocks and filled with wood and charcoal before being distilled in clay pots. While some large-scale mezcal producers have adopted modern methods, artisanal mezcal makers continue to use this more traditional method, which is the source of the smokiness commonly associated with mezcal. — Food & Wine G U L F O F M E X I C O

TEQUILA: must be made in one of the 5 certified states in Mexico (refer to the orange section on the map) MEZCAL: can be made in one of 8 approved states in Mexico, but is most broadly produced in Oaxaca state. WHY ARE THEY DIFFERENT?: 1 . They’re made with different kinds of agave. Mezcal can be made from more than 30 varieties of agave. According to spirits writer Chris Tunstall, the most common varieties of agave used for mezcal are tobalá, tobaziche, tepeztate, arroqueño and espadín, which is the most common agave and accounts for up to 90% of mezcal.

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