El Buho Mezcal

"Xicala is an exquisite Mezcal made with 100% Espadin Agave; grown in the valley of Tlacolula, Oaxaca, also known as the land of Mezcal due to the perfect soil, climate and altitude that is needed to produce high quality Mezcal. Brilliant gold color. Aromas and flavors of mocha flan and nougat, dates and spiced almonds with a pink pepper mineral finish. A sophisticated and gently smoky Añejo Mezcal." —producer

"The flagship mezcal of El Buho’s line, the espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own." —producer

"Xicala is an exquisite Mezcal made with 100% Espadin Agave; grown in the valley of Tlacolula, Oaxaca, also known as the land of Mezcal due to the perfect soil, climate and altitude that is needed to produce high quality Mezcal. Straw yellow color. Aromas and flavors of char-grilled pineapple and green pepper with a bright medium-to-full body and honey cream finish. A tingling yet balanced Reposado Mezcal." —producer

"Velvety throughout. An exceptional drinking mezcal. Each lot of Ilegal Mezcal Reposado is aged to taste for 6 months, using a combination of new and used American oak, medium char barrels. Our barrels are sourced from Kelvin Cooperage, a family-run business since 1963. Caramelized pear and bitter orange on the nose. Clove, butterscotch, and hints of vanilla on the palate." —producer

"Artisanal mezcal with true espadin flavor. Fresh and citrusy notes with a light smoky profile and a very interesting and subtle cacao long finish." —producer

"Born from centuries of mezcalero craft and enlightened by the methodical pursuit of perfection, Montelobos Espadin is an unaged joven mezcal, crafted from meticulously cultivated, 100% sustainably grown, organic agave Espadin. An underground pit is filled with volcanic stone which is heated using 2 different woods which roasts the agave for 5 days. It is milled under the weight of a traditional single Cantera stone Tahona, and then wild fermented in open-air pine vats for up to 7 days. Following the artisanal method with firewood heating copper stills, the mezcal is small batch twice distilled to achieve a perfect balance of sweetness and subtle smoke. This artisan-produced joven mezcal is strikingly balanced and complex, with a bold integration between all the notes that mezcal has to offer. Montelobos Espadin is an experience unto itself." —producer