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unfiltered and very little sulfur at bottling
In addition Kidoizumi are proud to use locally grown rice that meets their standards of "natural"
Celery note on the finish
Alcohol snap tightens up the finish nicely
Fermented over the course of 8 weeks
El Buho Mezcal Espadin Pear unfiltered and very little sulfurEl Buho Mezcal, founded in 2010 by Brooklyn based chef TJ Steele, has been exclusively produced by the Jimenez Mendez family, 5th generation mezcaleros, in Santiago Matatlan, Oaxaca, Mexico. Established in 1880the art of producing mezcal was passed down to Octavio from his father, Don Isaac, whose name adorns the family label. They started with only three small copper pot stills in their home to produce mezcal but now have four discrete, artisanal
