El Buho Especial Jabali Mezcal, Oaxaca, Mexico

El Buho Especial Jabali Mezcal is a rare, small-batch expression of one of Oaxaca's most challenging wild agaves. Made from mature Jabali, or Agave convallis, the spirit demands unusual patience both in the field and at the still, where the agave's low sugar content and tendency to foam can require multiple distillations. Traditional stone-oven roasting, tahona crushing, spontaneous fermentation and four passes through copper stills build a mezcal of striking brightness and concentration. Baking spice and citrus lead into white pepper, cinnamon and lime, with a firm, chocolate-toned finish that gives this limited release both intensity and precision.

Product Details:

• Maestro Mezcalero: Octavio Jiménez Monterroza
• Agave: 100% Jabali, Agave convallis
• Agave Age: Approximately 10-12 years
• Cooking: Approximately 5 days in a traditional stone oven
• Milling: Horse-drawn tahona
• Fermentation: Approximately 10 days in pine vats with wild yeast
• Distillation: Four distillations in copper stills
• Resting: 8 months in stainless steel
• Production: Extremely limited, small-batch release
• Alcohol: Varies by lot; current official Lot 03/JAB is 51%

Sensory Description:

Crystal clear and aromatic, with baking spice and bright citrus emerging first on the nose. Green grape skin, white pepper, cinnamon and lime give the palate both freshness and savory definition, while the texture remains unexpectedly velvety for such an intense spirit. A firm tannic character develops toward the finish, joined by dark chocolate notes that provide depth and persistence. The overall profile is vivid, spicy, and mineral, balancing Jabali's wild personality with remarkable precision.

Distiller's Background:

El Buho was founded in 2010 by chef TJ Steele after his travels in Oaxaca introduced him to the Jimenez Mendez family's mezcal. The family has produced mezcal through five generations, with its distilling tradition at the Don Isaac Distillery dating to 1880. Today, patriarch and Maestro Mezcalero Octavio Jimenez Monterroza oversees production alongside his children and the emerging sixth generation, preserving traditional methods while producing El Buho's limited releases in small artisanal batches.

Serving Suggestions:

Serve neat at room temperature in a copita or other small, open glass to allow the baking spice, citrus and mineral aromatics to unfold. Its combination of bright acidity, peppery spice and chocolate-toned depth works particularly well alongside grilled meats, roasted vegetables, mole, aged cheeses and richly seasoned Oaxacan dishes. Sip slowly and allow the spirit to open in the glass.