El Buho Especial brings delicious, limited edition mezcals made from rare and wild agaves. This tepeztate expression comes from multiple batches of the rare agave, which grows wild off the mountainsides. The plant ages 25-30 years before harvesting and requires a 3rd distillation due to its low sugar content. Made only in limited edition batches, savor the tropical fruit, sandalwood and exotic peppers notes.

Comprised of 100% Tepeztate agave (which can take up to 25 years to mature), this rare bottling of this unique agave species yields a flavor rich in smoke and terroir driven earthiness, with a green pepper vegetal nose, soft green apple fruitiness, and notes of citrus zest. 

AGAVE: MARMORATA

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AUGUSTÍN AMAGENGO

ELEVACIÓN: 4480 FT/ 1365 M

FERMENTACIÓN: LEVADURA NATURAL, 5-6 DIAS

DESTILACIÓN: COBRE

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

Lalocura's clay pot distilled mezcales have built a steady cult following of chefs, writers, and mezcal-heads, who turn up at the palenque each day hoping to spend a few hours listening to maestro mezcalero Eduardo "Lalo" Ángeles tell stories, taste  the 20+ expressions he has resting in glass at any given time, and instagram a photo of his colorful dining room table covered in empty veladoras.

Before starting Lalocura in 2014, Eduardo Ángeles spent years working as the fourth generation master distiller of his family’s brand, where he combined a lifetime of working under his father, the late, great Don Lorenzo with a degree in agricultural engineering, and a philosophy that is all his own.

Lalocura is produced in Santa Catarina Minas, Oaxaca, where the agave piñas are roasted in an earthen oven, mashed by hand, fermented outdoors, and distilled in clay pots. It's a process that has produced great mezcal for centuries.

This is a rare expression from the Jimenez Mendez family. This mezcal has a velvety mouthfeel with bold roasted agave flavors and citrus fruit notes before delivering a long, lasting finish.

The highest proof spirit released by El Buho, the Arroqueño is a rare agave used by the Jimenez Mendez family to make mezcal. With a smooth start of bold roasted agave flavor, this velvety mezcal has an incredible texture of light fruit notes and a long-lasting finish.

The Arroqueño agave takes about 15 to 20 years to mature. One of the singularities of A. Americana is their size with harvested piñas weighing up to 300kgs, making it one of the largest plants mezcal is made of. These agaves can be found in the wild regions of Oaxaca and San Luis Potosí.

TASTING NOTES

TASTE: Burnt sugar, banana, passion fruit

FINISH: Tropical fruit, earth

COLOR: Crystal clear. quickly dissipating medium size perlas

AROMA: Roasted fennel, dark chocolate

Arroqueño agave prefer full sun and well drained soil. The conditions are very important for the plant to mature, and help explain why its maturity window ranges from 10 to 25 years.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

Chino Verde is a wild, extremely rare agave foraged from the Sierra Madre del Sur mountains. This agave can grow quite large and is usually harvested between seven and nine years of age. The concentration of sugar in the fully mature agave produces an extremely powerful mezcal.

Taste

The Chino Verde mezcal offers aromas of earth, dried herbs and burlap with a soft smokiness. Ancho chile coats the palate, accompanied by flavors of charred meats and slight sweetness with a viscous finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

This thick-foliaged, wild agave, often used as fencing to divide land in Oaxaca, intensifies the complexity of this mezcal. As citrus and floral notes arise, hints of green peppers compliment the nose. The palate is a delightful balance of citrus and creamy banana.

Taste

The aromatics are herbaceous and spicy with notes of forest grass and anise flower. A slight sweetness is evident on the unctuous palate with flavors of agave, honey and river stone, finishing with a floral aftertaste.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Espadín agave, known as the genetic Mother of the Blue Weber Agave, is used to produce tequila, and is also the predominant agave used in mezcal production. Unique in itself, the characteristics of this agave showcase the aromas of wet earth, a rich smokiness on the mid-palate, and a finish reminiscent of wild flowers. This variety of agave is a subspecies of the Angustifolia Family of agave.

A small agave varietal, the Tobalá, a subspecies of the Potatorum Family of agave, has broad, spade-like leaves. The compact size of this agave yields limited quantities of mezcal and takes 12-15 years to reach full maturation. At this time, the plant sends up a flower-bearing spike that can be anywhere from 10 to 20 feet high. Known to many as the king agave, Tobalá can only grow from seed and is becoming increasingly rare. This agave offers intensely aromatic mezal with complex notes of tropical fruit.

Taste

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes and nuttiness. A viscous entry coats the mouth leading to a fruit forward mid palate with subtle sweetness that shines with bright citrus and persimmons. The finish is smooth with flavors of smoked lamb.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

One of the most physically distinct species of agave, the Cuishe, a subspecies of the Karwinskii Family of agave, grows vertically as a single stalk with its leaves spreading at the top. Due to its unusual structure, and the stalk containing the firmer piña material, the Cuishe can be difficult to harvest and to work with in general. This agave offers aromas full of tropical fruit with a dry piney and mineral finish.

Taste

Driven by intense citrus and strong minerality, the Cuishe has a dry entry. As is experienced in the rich tropical fruit on the palate that moves to sweet potato on the front. Green vegetal notes in the mouth and a dry smoky finish then follow. A complex flavor profile that proves quite enjoyable.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

A subspecies of the Karwinskii Family of agave, the Tobasiche is a wild agave that needs twelve to thirteen years to fully mature. This agave is typically characterized by its herbaceous and cedar-like aromatics with an earthy finish.

Taste

With an unconventional sweet nose this mezcal exerts traces of quince, anise, and strong minerality. This bouquet is complimented by rich herbaceous botanicals on the finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

The Tepeztate, a subspecies of the Marmorata Family of agave, has a very distinct, erratic leaf structure and flourishes best on the sides of steep, rocky cliffs. The Tepeztate produces beautiful quiotes at the end of life which flower a rich yellow before turning to seed. This agave offers a powerful, unique aroma dominated by floral characteristics.

Taste

Herbaceous aromas, with a touch of wet stone on the nose, accompanied by grapefruit zest, orange flower and pine. Fresh florals, white pepper and minerals are highlighted on the palate with prominent notes of spice on the finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

Of the Durangensis family of agaves, this wild agave is typically harvested from the hillsides of Durango. Cenizo thrives in high altitudes up to 8,500ft with cool and dry conditions.

Taste

This Cenizo opens with bright aromas of orange peel and floral notes. The palate is driven by big flavors of mesquite and sweet barbequed meats. Hints of dark chocolate and cocoa complement the slight smokiness on a smooth and long finish.

On the steep precarious hillsides of Oaxaca, Guerrero and Durango varieties of agave, indigenous to the region, grow wild and are heavily sought after by the local mezcaleros. These varietals produce flavors that are exotically intense, with rich earth tones and savory smokiness. From the heart of the maguey these flavors are traditionally extracted to produce mezcal that is wildly refined. Because we at bozal believe that something wild produces a far richer spirit.

Agave

MadMadrecuishe is part of the Karwinskii family of agaves. It thrives in dry climates and typically grows in a tall, cylindrical shape. Due to the agave’s dense core and low water content, mezcal made from Madrecuishe typically has high minerality with vegetal and floral notes.

Taste

The nose is complex with aromas of ripe jalepeño, cocoa and floral notes. A smooth palate introduces earthy flavors of beet and sweet potato, complemented by a sweet minerality and hints of pollen. Green vegetal notes and a slight capsicum spice linger on the finish.

Maker Notes

Our story begins in San Juan del Rio, a town in Oaxaca where artisanal, small batch mezcal has been made for generations.

Pluma Negra is cultivated and distilled by the Hernandez family who have produced Mezcal in the region for nearly 45 years. Our Maestro Mezcalero, Rodolfo Hernandez, is a third generation Mezcalero who uses time honored traditions to create Pluma Negra - animal drawn tahona to crush the maguey, pine barrel fermentation, and double distillation in copper pots.

Pluma Negra proudly presents four expressions of Mezcal that embody the essence and complexity of this distinct spirit - deep rich flavors on the palate, and aromas that can be both delicate and robust on the nose - Espadín, and a cocktail Espadín, Tobalá, and Tepeztate.

ESPADÍN
Espadín grows throughout Oaxaca. Our Maestro Mezcalero employs traditional methods for harvest and distillation.

Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.

TASTING NOTES
Espadín is light and fresh on the nose - lime, pear and apple come forward, with subtle herbal and almond notes at the end. It has a light and zingy feel that flows between tangy citrus and briny olives that lingers long on the palate. Espadín is beautifully approachable and perfect for people who are new to experiencing Mezcal.

HOW TO ENJOY
Our 40% ABV Espadín is designed as a cocktail spirit, try mixing over ice with tangy sweet pineapple juice, zingy citrus fruits such as tangerine, orange and lime, or crisp and clean cucumber. Our 48% ABV Espadín is a sipping Mezcal that is best enjoyed neat. Pairs well with lightly smoked fish.

Maker Notes

Our story begins in San Juan del Rio, a town in Oaxaca where artisanal, small batch mezcal has been made for generations.

Pluma Negra is cultivated and distilled by the Hernandez family who have produced Mezcal in the region for nearly 45 years. Our Maestro Mezcalero, Rodolfo Hernandez, is a third generation Mezcalero who uses time honored traditions to create Pluma Negra - animal drawn tahona to crush the maguey, pine barrel fermentation, and double distillation in copper pots.

Pluma Negra proudly presents four expressions of Mezcal that embody the essence and complexity of this distinct spirit - deep rich flavors on the palate, and aromas that can be both delicate and robust on the nose - Espadín, and a cocktail Espadín, Tobalá, and Tepeztate.

ESPADÍN
Espadín grows throughout Oaxaca. Our Maestro Mezcalero employs traditional methods for harvest and distillation.

Donkeys transport machete cut maguey down to where it’s cooked in an underground earthen oven. An animal powered tahona stone grinds the baked maguey, which is placed in pine barrels for wild yeast fermentation. All of our Mezcal expressions are finished with a double distillation process in small batch copper pots.

TASTING NOTES
Espadín is light and fresh on the nose - lime, pear and apple come forward, with subtle herbal and almond notes at the end. It has a light and zingy feel that flows between tangy citrus and briny olives that lingers long on the palate. Espadín is beautifully approachable and perfect for people who are new to experiencing Mezcal.

HOW TO ENJOY
Our 40% ABV Espadín is designed as a cocktail spirit, try mixing over ice with tangy sweet pineapple juice, zingy citrus fruits such as tangerine, orange and lime, or crisp and clean cucumber. Our 48% ABV Espadín is a sipping Mezcal that is best enjoyed neat. Pairs well with lightly smoked fish.