Brand: El Buho Mezcal
Mezcalero: Octavio Jimenez Monterroza
Roast: 5 days in stone oven
Crush: Horse drawn tahona
Fermentation: 10 days in pine vats
Vintage: April 2018
Notes: Very small production of 738 liters and distilled four times. Also aged in stainless steel for eight months.