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- Category Mezcal
- Country Mexico
- Region Oaxaca
- Distillery Don Isaac Distillery
- Style Mezcal
- Alcohol 48%*
-
agave -
savoury -
sage -
woody -
white pepper -
smoky -
sugar -
rosemary -
grassy
El Buho
Especial Cuishe
(0.75l,
48%*)
*please note that the ABV of this bottle may vary
Price
$78.99
Don Isaac Jiménez is a bit of a local legend in the Mezcal community. He raised three generations of his family in the agave fields, turning the tahano stone, and running the stills at the Don Isaac Distillery. Brooklyn chef TJ Steele partnered with Pepe Jiménez Mendez to craft the “El Buho” brand of Mezcals starting in 2010. The name “El Buho” translates as “The Owl” — which adorns their hand-crafted glass bottles. They have their core Espadin Mezcal and seven other Mezcals that celebrate the fine differences between various agave varietals.
El Buho Especial Cuishe is an elegant and savory Mezcal made from 100% wild Cuishe agave. Like all El Buho Mezcals, it is slow-roasted, stone-pressed, and naturally fermented over several days in large pine vats. The Spirit is double-distilled in small batch, copper pot stills and bottled young (joven) at 48% ABV.
Cuishe agave is rarely cultivated. But since it grows much taller — like a Joshua Plant — it is often used as a barrier or fence between ranches and farms. The piña hearts are longer and raised above the ground on stocks and have to be fermented longer than other types of agave due to the lower sugar content. And although delicious, it is hard to find commercial Mescal made from this varietal.
Smartass corner:
The word “Palenquero” can refer to a Spanish-based Creole language spoken in the mountains of Columbia. But in central Mexico, it is the title bestowed on the local village “maker” of Mezcal using traditional methods.
- Category Mezcal
- Country Mexico
- Region Oaxaca
- Distillery Don Isaac Distillery
- Style Mezcal
- Alcohol 48%*
Appearance / Color
Crystal Clear
Nose / Aroma / Smell
The nose fills with a complex bouquet of dark chocolate, white pepper, and cilantro.
Flavor / Taste / Palate
The savory palate emphasizes notes of sandalwood, sage, and rosemary with a hint of smoke.
Finish
The finish is clean and drying with a grassy note.
Crystal Clear
Nose / Aroma / Smell
The nose fills with a complex bouquet of dark chocolate, white pepper, and cilantro.
Flavor / Taste / Palate
The savory palate emphasizes notes of sandalwood, sage, and rosemary with a hint of smoke.
Finish
The finish is clean and drying with a grassy note.
Flavor Spiral TM
About the Flavor Spiral
What does El Buho Especial Cuishe taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in El Buho Especial Cuishe and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.
-
agave -
savoury -
sage -
woody -
white pepper -
smoky -
sugar -
rosemary -
grassy
El Buho
Especial Cuishe
Dog Dogson's
Smartass corner
While Mezcal is produced all across Mexico, most of the Mezcal we see is produced in the state of Oaxaca. Interestingly, over 70% of Mezcal is made from the Espadín agave—even though more than 20 types of agave are used to make Mezcal.
While Mezcal is produced all across Mexico, most of the Mezcal we see is produced in the state of Oaxaca. Interestingly, over 70% of Mezcal is made from the Espadín agave—even though more than 20 types of agave are used to make Mezcal.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
Similar drinks
Dog Dogson's
Smartass corner
While Mezcal is produced all across Mexico, most of the Mezcal we see is produced in the state of Oaxaca. Interestingly, over 70% of Mezcal is made from the Espadín agave—even though more than 20 types of agave are used to make Mezcal.
While Mezcal is produced all across Mexico, most of the Mezcal we see is produced in the state of Oaxaca. Interestingly, over 70% of Mezcal is made from the Espadín agave—even though more than 20 types of agave are used to make Mezcal.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
Espadín. That word means “sword” in Spanish because the leaves look like a mass of swords projecting out of the plant. Espadín Mezcals are most common because it has been the easiest agave to cultivate.
All Tequila is Mezcal, but not all Mezcal is Tequila.
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