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Find el buho
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The round and roasted agave sweetness of the espadin melds perfectly with the tropical fruit and mild salt of the tobala in this bouncy, lively ensamble. Caramelized pineapple, sea salt and buttered popcorn are standout tasting notes.
Tropical fruit, sea salt, caramelized pineapple, buttered popcorn
Dry, mild white pepper
Crystal clear. Lasting and tight grouping of perlas
Roasted agave, espadin
The Jimenez Mendez family tradition
of making mezcal dates back to 1880
in Santiago Matatlan, Oaxaca.
This ensamble blends the tobala agave and the espadin agave. Tobala plants do not grow very tall, often less than 1 meter. Spiders often live in these agaves and are considered good luck for money.
Scientific Name
Agave Potatorum, Agave Angustifolia
Agave Source
Santa Maria Zoquitlan, Oaxaca
Agave Cook
~ 4 days stone oven
Fermentation
9 days in pine vats
Yeast
Wild
Mash
Horse-drawn tahona
Distillation
2x in copper stills
Aging
6 months in stainless steel
Alc. By Vol
47%
Maestro Mezcalero
Octavio Jimenez Monterroza
Lot
01/TOB-ESP
Batch Size
1,752 liters
Year
April 2017
Notes
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 make it one of the easiest species to identify.
Other Information
The round and roasted agave sweetness of the espadin melds perfectly with the tropical fruit and mild salt of the tobala in this lively ensamble. Caramelized pineapple, cooked agave, sea salt and buttered popcorn are standout tasting notes that end with a smooth finish.
Try our original Espadin