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El Buho Espadin-Tobala tasting notes


  • Location: Santiago Matatlan, Oaxaca
  • Agave: Espadin, Tobala 
  • Maestro: Octavio Jimenez Monterroza
  • Abv: 47%
  • Tasting keywords: citrus, clay, fruity 
  • NOM: 0110X


Wet earth and clay with undertones of caramelized tropical fruit and a hint of salinity. 


Surprisingly savory on the palate, sea salt and red chili, hot cinnamon spice open up the flavors. Orange blossom, roasted pineapple, and crisp minerals follow. The texture is slightly oily, making a nice contrast with the overall piquancy of the flavors. 


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 Santa Maria Zoquitlan, a few hours away. The blending of agaves is a tradition that has been passed down through generations; the entire process is carried out with both agaves from beginning to end, as opposed to blending after distillation. This batch made in April 2017 yielded 1.752 liters.

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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