all

The flagship mezcal artesanal of El Buho’s line, our Espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and...

The Arroqueno agave takes about 15 to 20 years to mature. One of the singularities of these plants is their size, with harvested pinas weighing up to 300kgs. This makes...

El Buho Especial brings delicious, limited edition mezcals made from rare and wild agaves. Unlike most mezcals, the Cuishe varietal is unique because it is cooked with the trunk of...

This Ensamble is crafted from four agaves that represent two species; Arroqueño 25% and Coyote 25%, A. Americana; Barril 25% and Cuishe 25%, (A. Karwinskii). Ensambles are the most traditional...

The Jabali agave is notorious for being the most difficult to work with due to its lower sugar content and a foam that forms during the production process. This agave...

The Jabali agave is notorious for being the most difficult to work with due to its lower sugar content and a foam that forms during the production process. This agave...

This special batch of mezcal is made exclusively from Espadín agave planted 10 years ago by the Jimenez Mendez family in their field (hornos), in Santiago Matatlán, Oaxaca. After nine...

This Tepeztate mezcal comes from multiple batches of the rare agave, which likes to root in rocks and grow off mountainsides. Tepeztate agaves age anywhere between 15 to 30 years...

The Tobala-Espadin ensamble is a favorite of the Jimenez Mendez family and the recipe has been passed down for generations. The small size and wide leaves of the Potatorum agave...

The flagship mezcal artesanal of El Buho’s line, our Espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and...