El Buho Especial Pulquero Mezcal
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Produced by Octavio Jimenez Monterroza in Santiago Matatlan, Oaxaca using wild agave Americana sourced from San Pablo Guila, Oaxaca. This agave species, agave Atrovirens, matures after 15-20 years and can reach a weight of more than 4,000 pounds with leaves over 14 feet long. It is also the same plant that can be used to produce pulque. Atrovirens is similar to and often confused with agave Salmiana.
The agaves are crushed by a horse-drawn tahona, cooked for 5 days in a stone oven, and fermented for 10 days in pine vats. After distillation, it was rested for 7 months. This mezcal has a chalky nose that blends nicely with a dry lactose mixed with green fruit on the palate. Mid-palate there are notes of minerals and sea salt before a dry, citric finish.