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Our mission is to bring the consumer an excellent mezcal at the fairest price.
While learning to cook traditional farm-to-table cuisine in 2007, NY-based Michelin star chef and mezcal connoisseur TJ Steele found the source provider for an excellent Espadin mezcal at the Don Isaac Distillery, owned and operated by the 6th generation Jimenez Mendez family.
The Jimenez Mendez family has made mezcal in copper pot stills using the family traditions and recipe. Patriarch Octavio Jimenez Monterroza presides over each batch made by his children Jose Isaac, Beatriz and Octavio as the family works as a collective unit.
El Buho, Spanish for “the Owl”, is revered in Mexican
culture as the spiritual link between the living and the dead,
carrying souls from the living world to the after life.
Making mezcal is no easy feat, in fact, this spirit may be the most labor-intensive liquor in the world
Agaves (or magueys) are harvested at maturity after approximately seven to 12 years of growth.
The Agave hearts, or piñas, are slowly roasted in an underground fire pit (horno) over local ‘encino’ wood for a week.
The cooked agaves are mashed with a tahona millstone by the family horse, Güero.
The resulting aguamiel mash ferments using airborne yeast and local well water.
The mash is distilled twice in an Alembic copper pot still. The first distillation occurs with the aguamiel mash in the still; the second distillation occurs without the mash.
After resting the mezcal joven in stainless steel tanks for four to six months, we bottle the spirit at 86 proof by hand in a craft hand-blown flask bottle with folkloric artwork provided by famed tattoo artist Thomas Hooper.