El Buho Mezcal x Parson’s

Concept /Design


In spring 2018, Parson’s Chicken and Fish Beverage Director Charlie Schott traveled from Chicago to Oaxaca to meet with the El Buho Mezcal crew to collaborate on a limited edition custom Parson’s mezcal! 

Charlie and the crew sampled agave that had been roasted in local mesquite wood for seven days and nights. Popeye the horse crushed the cooked pinas using a tohona, producing a sweet juice that was double-distilled in a copper pot still. 

Needless to say, the smoky result is Parson’s Approved! Catch it in a cocktail, slushy, or enjoy it straight..we like it any which way.