Details
- Location: Santiago Matatan, Miahuatlan, Santa Maria Zoquitlan; Oaxaca
- Agave: Espadin, Arroqueno, Tepeztate, Tobala, Cuishe, Mexicano [Angustifolia, Americana, Marmorata, Potatorum, Karwinskii, Rhodacantha]
- Maestra: Beatriz Jimenez Mendez
- Abv: 47%
- Tasting keywords: creamy, herbal, elegant
- NOM: 0110X
Nose: Sweet and starchy fruits like plantain and jicama characterize the nose, with herbal and floral notes in the background.
Taste: The flavors match the nose, with creamy notes of chirimoya and slightly sweet cooked rice up front. There is powerful spice that dances on the tongue, interwoven with refreshing green apple crispness. Soft green herbs like tarragon and basil support juicy notes of pineapple and orange. The finish is clean and minerally. It opens up with each sip and as it sits in the glass. Enjoy this on its own, or with delicate raw fish and shellfish dishes.
Production Details
- Roast: in ground stone oven
- Crush: tahona
- Distillation: copper pot stills
Background
The first release from the maestra mezcalera, and the most diverse blend ever released from El Buho, this is a one-of-a-kind bottling. Only 600 liters were made in this batch that features six unique agave species sourced from Beatriz’s family connections of magueyeros. The mezcal was made in a traditional method with in ground cooking over seven days, tahona crushed, fermented in pine wood vats with natural ambient yeasts, and double distilled in small copper stills. This batch rested in stainless steel for over two years before being bottled and released.
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