El Buho Pulquero

El Buho Pulquero Mezcal is produced traditionally with in-ground stone horno, wild open air fermentation, tahona, and copper pot distillation at the family palenque in Santiago Matatlan. Agaves were sourced from San Pablo Guila. These agaves are traditionally used to make pulque, the ancestral fermented beverage, and typically need 15-20 years to mature. This batch of 383 liters from October 2017 was aged in plastic for 7 months after distillation.