While learning to cook traditional farm-to-table cuisine in 2007, NY-based Michelin star chef and mezcal connoisseur TJ Steele found the source provider for an excellent Espadin mezcal at the Don Isaac Distillery, owned and operated by the 5th generation Jimenez Mendez family.
The Jimenez Mendez family has made mezcal in copper pot stills for five generations and are currently teaching the sixth. Patriarch Octavio Jimenez Monterroza presides over each batch made by his children Jose Isaac, Beatriz and Octavio as the family works as a collective unit.
The flagship mezcal of El Buho’s line, the espadin has a light roast and smoke to its nose. Medium in body with pronounced notes of caramel, red apple and coffee, this espadin is perfect for cocktails or enjoyed on its own.