El Buho Mezcal Espadin Bolivia cognac like quality of the

cognac like quality of the whiskey

In a traditional yamahai sake the starter of the sake is left exposed to the air for several days to naturally develop lactic acid

butter and black oak

fermented in wood tanks with ambient yeasts

"Pseudotsuga Menziesii" is written on the inside of the label

El Buho Mezcal Espadin Bolivia cognac like quality of theEl Buho Mezcal, founded in 2010 by Brooklyn based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. Established in 1880the art of producing mezcal was passed down to Octavio from his father, Don Isaac, whose name adorns the family label. They started with only three small copper pot stills in their home to produce mezcal but now have four discrete, artisanal