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El Buho Ensemble tasting notes


  • Location: Santiago Matatlan, Oaxaca
  • Agave: Arroqueno, Coyote, Barril, Cuishe 
  • Maestro: Octavio Jimenez Monterroza
  • Abv: 50%
  • Tasting keywords: plantain, berries, pepper
  • NOM: 0110X


Aromas of green and yellow plantain are earthy and sweet, enhanced by undertones of light caramel. 


Subtle cinnamon spice and banana leaf are complemented by notes of caramel, red berry candy, and wet earth. The rich fatty texture expands over the palate and begs for food pairings or grilled meats or creamy desserts. 


Produced traditionally with in-ground stone horno, wild open air fermentation, tahona, and copper pot distillation at the family palenque in Santiago Matatlan. Agaves were sourced from San Pablo Huixtepec. All agaves were mixed and produced together from beginning to end, as opposed to being mixed post distillation. Approximate breakdown of the blend is 25% each variety. This batch of 1,174 liters made in 2018 was aged for 7 months in stainless steel after distillation. 

Tess Rose Lampert is a wine and spirits educator with a focus on mezcal. She is a frequent contributor to Mezcalistas and has developed programming for Mexico in a Bottle and Spirited Conversations. She has an Advanced Degree from the Wine & Spirit Education Trust, Spanish Wine Educator Certificate, an MA from the University of East Anglia, UK, in Philosophy of Food and Drink and a BA from Bard College in NY.

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