NY - Spirits Portfolio

EL BUHO MEXICO, OAXACA The ElBuho 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. Established in 1880—the art of producing mezcal was passed down to Octavio from his father, Don Isaac, whose name adorns the family label. They started with only three small copper pot stills in their home to produce mezcal but now have four discrete, artisanal mezcal distileries.The recipes, attention to detail, and tradition have not changed.

El Buho Mezcal Especial Arroqueño 106PF / 750ML

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 Especial Cuishe 93PF / 750ML

El Buho Mezcal Espadin 86PF / 375ML 90PF / 750ML / 1.0L

Unlike most mezcals, the Cuishe varietal is unique because the plant is cooked with the trunk of the plant. This drives a vibrant expression full of mineral, grassy, and dark chocolate flavors with a spicy finish. El Buho Mezcal Especial Ensamble 100PF / 750ML This Ensamble is crafted from four agave plants: the Arroqueño, the Coyote, the Barril, and the Cuishe. The banana nose is balanced out by a dry, fatty mouth feel with intense flavors of pineapple, roasted agave, and vanilla. The finish is a dark caramel with sprinkles of pepper and salt. El Buho Mezcal Especial Espadin Puro Capon 94PF / 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 Especial Jabali 100PF / 750ML The Jabali agave is notorious for being the most difficult agave to work with due to the foam it produces and a lower sugar content; it requires three to four distillations. This agave is named after the wild boar because its spiky, curved leaf resembles the animal. A velvety and bright expression, the Jabali

The flagship mezcal artesanal of El Buho’s line, the Espadin has a light roast and smoke to its nose. Medium body with pronounced notes of caramel, red apple and coffee, this Espadin is perfect for cocktails or enjoyed on its own. Spanish for the ‘sword,’ the Espadin agave has long been cultivated due to its vitality, high sugar content and short lifecycle. These agaves mature around 7 to 10 years in age, which is one of the shortest maturation cycles of the 30 to 40 varietals commonly used to make mezcal. El Buho Espadin Distilled with Mango 94PF / 750ML Our Mango Mezcal is made by adding in ripe mangos to the third distillation of Espadin, much like the style of Pechuga mezcal only without a protein. The sugars from the mango do not transform into alcohol but do enrich the taste and aroma with some caramelization during the 3rd distillation. 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 Anejo 94PF / 750ML

has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create a tannic and chocolaty spirit. El Buho Mezcal Especial Tepeztate 96PF / 750ML This Tepeztate mezcal 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 third distillation due to its low sugar content. Bold and complex, with Tepeztate’s heavier body relays its intense flavors. El Buho Mezcal Especial Tobala-Espadin 94PF / 750ML The Tobala-Espadin ensamble is a favorite of the Jimenez Mendez family and the recipe has been passed down for generations. The small size and wide leaves of the Potatorum agave make it one of the easiest species to identify. The round and roasted agave sweetness of the Espadin melds perfectly with the tropical fruit and mild salt of the Tobala in this lively ensamble. Car amelized pineapple, cooked agave, sea salt and buttered popcorn are standout tasting notes that end with a smooth finish.

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 Tepeztate 96PF / 750ML Bold and complex, the tepeztate’s heavier body relays its intense flavors. High smoke and minerality coat the palate and open to kippery undertones. Slate and oil close out this rare and expressive mezcal. El Buho Mezcal Agave 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 spikey, curved leaf resemblance to the animal.

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