El Buho Mezcal Espadin Bolivia northern Rhone or even a

northern Rhone or even a sturdier

rice candy

Comes off the still between 52 and 54% abv

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

fermented in wood tanks with ambient yeasts

El Buho Mezcal Espadin Bolivia northern Rhone or even aEl 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