Because... Mezcal.
Old World Wine has a focus, no doubt. But we made a little room for spirits, because… Mezcal. We are thrilled to be working with the beautifully diverse set of Mezcals from El Buho. The source distillery behind the El Buho, which was started by Michelin chef TJ Steele over a decade ago, is the Jimenez Mendez family, who are based in Oaxaca, Mexico. They are now transitioning to the sixth generation of Mezcal makers, as Isaac, Beatriz, and Octavio are being taught by their father Octavio Jimenez Monterozza.
They work together to realize the great expressions of Mezcal in a very traditional, unrushed way - slow roasting cracked agave in an horno (fire pit) over encino (local wood) for about seven days, mashing the cooked agave with a stone wheel called a tahona by horse (theirs is named Guero), allowing native yeasts and local water to kick off the ferment, then distilling it twice in alembic copper stills. These are then aged briefly in stainless steel and bottled in handblown glass.
Where tequila is famously made from the blue agave plant, Mezcal tends to walk on the wild side, as a wide variety of agave varieties (up to about 50 species) can be used in their creation. In reality, Tequila is a kind of Mezcal (which loosely means ‘ poked agave’), but not the other way around. Furthermore, mezcal plants are typically cooked in underground pits, as we see with El Buho, where tequila more often sees steamed oven, delivering a less smoky flavor (though, this is being a little reductive in their personality differences).
What’s so incredible about El Buho, is you can taste these many varieties side by side if your heart so desires and get to know the story behind each plant. You may realize this, but takes most agave plants a minimum of 10 years to mature (many are much more!). The family strives to do their part and sow more than they reap in the name of sustainability.
Here are the ones we carry. Absolutely worth introducing one or two to your customers. See if you can pick up on the difference between them. I will borrow their own language here, as their descriptions will be much more spot on than I can provide!
El Buho, Espadìn Mezcal 100% Agave (NV) - This is considered their flagship Mezcal. The Espadin (Spanish for ‘the sword’ - think of how the plant appears) variety has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this Espadin is perfect for cocktails or enjoyed on its own.
El Buho, Especial Arroqueno Joven Mezcal Artesanal 100% Agave (NV) - 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, Especial Cuishe Joven Mezcal 100% Agave 96 Proof (NV) - El Buho Especial brings delicious, limited edition mezcals made from rare and wild agaves. Unlike most mezcals, the Cuishe varietal is unique because it 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, Especial Ensamble Joven Mezcal Artesanal 100% de Agave (NV) - This Ensamble is crafted from four agaves that represent two species; Arroqueño 25% and Coyote 25%, A. Americana; Barril 25% and Cuishe 25%, (A. Karwinskii). Ensambles are the most traditional way to make mezcal, keeping all the different agaves together during the cook, mash, fermentation and distillation.Banana is immediately on the nose and balanced out by a dry, fatty mouthfeel with intense flavors of pineapple, roasted agave and vanilla. The finish is a dark caramel with sprinkles of pepper salt.
El Buho, Especial Jabali Joven Mezcal Artesanal 100% Agave 96 Proof (NV) - The Jabali agave is notorious for being the most difficult to work with due to its lower sugar content and a foam that forms during the production process. This agave sometimes requires three to four distillations compared to two for most mezcales. This agave is named after the wild boar because its spiky, curved leaves resemble the animal’s fur. It takes longer on average to make Jabali mezcal due to the extra distillations, and that’s after the agave has matured for 10 to 12 years! A velvety and bright expression, the Jabali has strong baking spice on the nose with light citric notes. White pepper, cinnamon, and lime all interplay to create an elegant spirit.
El Buho, Especial Pulquero Joven Mezcal Artesanal 100% Agave (NV) - This agave matures at 15 to 20 years of age. It is an immense agave with large, floppy leaves that have measured over 14 feet in length and contribute to total weights over 400 kgs! It is also the same plant that is used to produce 'pulque,' an ancient agave drink used by Mesoamerican cultures dating back as far as 200 B.C. The chalky nose blends nicely with a dry lactose mixed with green fruit on the front, with minerals and sea salt on the mid-palate before moving to a dry, citric finish.
El Buho, Especial Puro Capón Espadin Joven Mezcal Artesanal 100% Agave (NV) - 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.” An herbaceous nose is supported by a briny, slate taste that leads to a long finish of strong cooked agave and ancho chile.
El Buho, Especial Tepeztate Joven Mezcal Artesanal 100% Agave (NV) - This Tepeztate mezcal comes from multiple batches of the rare agave, which likes to root in rocks and grow off mountainsides. Tepeztate agaves age anywhere between 15 to 30 years before harvesting and typically require a third distillation due to their lower sugar content. Bold and complex, the Tepeztate’s heavier body relays its intense flavors. High smoke and minerality coat the palate which opens peppery undertones. Slate and oil notes close out this expressive mezcal.
See some amazing recipes here: https://elbuhomezcal.com/recipes/
Taken from: https://elbuhomezcal.com/