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- Category Mezcal
- Country Mexico
- Region Oaxaca
- Distillery Don Isaac Distillery
- Style Mezcal
- Alcohol 47%*
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agave -
salty -
butter -
fruit -
smoky -
pine -
pepper -
nutmeg -
herbs
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 Tobala-Espadin is made from Tobala-Espadin Agave, 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 at 47% ABV young (joven).
Tabala-Espadin are a range of agave plants that grow shorter than most — often less than one meter high. The piña heart — used to make all agave Spirits — is smaller, tighter, and a bit sweeter. El Buho Especial Tobala-Espadin is 85% wild Agave Potatorum and 15% cultivated agave Angustifolia.
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 47%*
Appearance / Color
Silvery Clear
Nose / Aroma / Smell
The aroma is immediately herbal with notes of smoked hickory and nutmeg.
Flavor / Taste / Palate
The flavor profile is bright with interesting notes of sea salt, grilled tropical fruits, and buttered popcorn.
Finish
The finish is long and peppery.
Silvery Clear
Nose / Aroma / Smell
The aroma is immediately herbal with notes of smoked hickory and nutmeg.
Flavor / Taste / Palate
The flavor profile is bright with interesting notes of sea salt, grilled tropical fruits, and buttered popcorn.
Finish
The finish is long and peppery.
Flavor Spiral TM
About the Flavor Spiral
What does El Buho Especial Tobala-Espadin taste like?
Back to flavor spiral
The Flavor Spiral™ shows the most common flavors that you'll taste in El Buho Especial Tobala-Espadin 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.
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agave -
salty -
butter -
fruit -
smoky -
pine -
pepper -
nutmeg -
herbs
El Buho
Especial Tobala-Espadin
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.
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.
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.
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.
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.
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.
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.
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.
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