CA - Spirits of Mexico

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 This delicate, balanced Mexicano mezcal, from Agave Rhodacantha, offers consistent notes of vanilla, floral, and chocolate with a thick texture. El Buho Mezcal Añejo 94PF / 750ML We’re excited to share our certified six-year Extra Extra Añejo mezcal. It’s a unique, delicious, and balanced spirit with vibrant notes of butterscotch, agave, roasted pineapple, vanilla, and oak, plus many subtle nuances. El Buho Mezcal Arroqueno 106PF / 750ML Arroqueno agave, maturing 15-20 years, yields massive piñas (up to 300kg)—among the largest for mezcal. This velvety, 106-proof expression offers bold roasted agave, light fruit notes, and an elegant, balanced finish. El Buho Mezcal Capón Espadin 94PF / 750ML This coveted “PURO CAPÓN” mezcal is a family treasure from Santiago Matatlán, Oaxaca. It’s made exclusively from Espadín agave planted 10 years ago by the Jimenez Mendez family. Uniquely, the agave’s quiotes were cut after nine years, then left for another year before harvest. 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 This mezcal uses 100% Espadín agave, sustainably harvested from bat friendly fields. The agave is slow-roasted in a stone pit oven with oak, then milled by a horse-powered tahona. After 3-5 days of fermentation and two distillations, it rests in stainless steel for six months. Best in Category 2017 Spirits of Mexico El Buho Mezcal Jabali 102PF/ 750ML

DON MATEO DE LA SIERRA MICHOACAN The Vieyra family, six generations of mezcaleros from Michoacán, has crafted mezcal since 1840. Their brand, Don Mateo, honors Mateo Rangel, the third-generation maestro who fought for social justice during the Mexican Prohibition. The family continues his legacy through sustainable practices, using natural methods like cows and chickens for pest control and preserving trees.Their vinata, located in the steep highlands above Morelia in the Rio Balsas region, benefits from Michoacán’s unique terroir of rivers, volcanoes, and diverse forests. Don Mateo Cupreata 92PF / 750ML Don Mateo Cupreata mezcal is crafted from semi-wild Agave Cupreata, a subspecies the Vieyra family revived in Michoacán, vital for agave biodiversity. The region’s unique terroir includes rivers, volcanic terrain, and diverse forests. Mature agave is roasted in a stone pit oven, naturally fermented in pine wood tanks, and double distilled in a pine and oyamel Filipino-style still. This distillation process mellows the smoky notes, resulting in a mezcal enjoyable for both aficionados and newcomers. Don Mateo de la Sierra Mezcal Alto 92PF / 750ML The name of this semi-wild agave is Inaequidens, but locally they call it Alto – due to the fact that it only grows at very high elevations. The plant can take about 12-15 years to mature. Don Mateo de la Sierra Mezcal Pechuga 90PF / 750ML This recipe is extremely rare, being a Pechuga based on Cenizo instead of Espadin. The recipe comes from Don Emilio’s wife, Dona Maria. She mixes a proprietary blend of fruits and spices, and the animals used are iguana, turkey and venison. Don Mateo de la Sierra Mezcal Silvestre 100PF / 750ML Don Mateo Silvestre is a unique mezcal made solely from wild Cupreata agave, thriving naturally on

El Limon’s mountainsides with the aid of cows and chickens, ensuring it’s herbicide and pesticide-free. It’s roasted in a stone pit oven, fermented in oak wood, then distilled in a Pine and Oyamel Filipino-style alambique. After alcohol adjustments with natural spring water, it rests in glass for a year. Don Mateo Manso de Sahuayo 96PF / 750ML This artisanal mezcal hails from a unique “borderlands terroir” in Sahuayo, Michoacán, where mezcal, tequila, and freshwater lake influences converge. Made from Agave Americana var. Manso de Sahuayo, it’s roasted in a stone pit oven, fermented in wooden tanks, and distilled in a Filipino-style alambique made of pine and oyamel. Natural spring water is used to adjust alcohol levels.

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 mezcal, crafted from multiple batches of rare, wild-grown agave, ages 25-30 years before harvest. Its low sugar content necessitates a third distillation. The result is a bold, complex mezcal with a heavier body, delivering intense flavors.

CALIFORNIA SPIRITS PORTFOLIO

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