El Buho Tobala-Espadin is the first ensamble released by El Buho as part of their black-bottle series, which is limited in production size.
El Buho Tobala-Espadin is made by maestro mezcalero Octavio Jiménez Monterroza with agaves from Santa Maria Zoquitlan, Oaxaca. This mezcal is made with 85% wild agave Tobala and 15% cultivated agave Espadin. The agaves are tahona crushed, fermented for 9 days in pine vats, and then double distilled in a copper pot still. It was aged in stainless steel tanks for 6 months. This mezcal has notes of caramelized pineapple, sea salt, and buttered popcorn.
El Buho Mezcal was founded by Jose Isaac "Pepe" Jimenez Mendez, relative of Master Mezcalero Octavio Jiménez Monterroza, and TJ Steele, a Brooklyn-based chef. TJ and Pepe launched their mezcal brand with a mission to deliver a high-quality mezcal at an affordable price in an iconic bottle. El Buho Mezcal is a small batch mezcal that is made in the heart of Oaxaca. Their mezcal is produced by the same family that produces Fidencio.
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