El Buho Especial Pulquero Mezcal
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.