CA - Spirits Portfolio

El Buho Mezcal Ensamble 750ml / 100PF

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 Arroqueno 750ml / 106PF 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. El Buho Mezcal Capón Espadin 750ml / 94PF 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 750ml / 96PF 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. This special batch of mezcal is made exclusively from Espadín agave planted 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.

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 750ml / 1.0L / 90PF 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 750ml / 100PF 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 spikey, curved leaf resemblance to the animal. El Buho Mezcal Tepeztate 750ml / 96PF 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.

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

TEQUILA 1. Jalisco

2. Michoacan 3. Tamaulipas 4. Guanajuato 5. Nayarit

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MEZCAL 1. Oaxaca

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2

2. Michoacan 3. Zacatecas 4. San Luis Potosi 5. Guanajuato 6. Guerrero 7. Tamaulipas 8. Durango

6

1

SOTOL Chihuahua

BACANORA Sonora

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