El Buho Especial Mango is produced by Octavio Jiménez Monterroza in Santiago Matatlan, Oaxaca using agave Espadin. The agaves are crushed by a horse-drawn tahona, cooked for 7 days in a stone oven, and fermented for 8 days in pine vats. This unique batch of mango mezcal is made by adding ripe mangos to the third distillation, much like the style of pechuga mezcal, only without any animal meat. This mezcal has a bright nose of ripe mango followed by a smooth agave notes reminiscent of a pechuga. The finish is cooked agave with green pepper notes.

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