Mezcal

Banhez Mezcal is produced by a co-op comprised of families from various villages in the Ejutla district of Oaxaca. They produce mezcal the same way it's been done by their ancestors for nearly two centuries.

Comprised of 90% Espadin and 10% Barril agaves, this mezcal is pleasingly mild, floral and fruity with notes of pineapple, banana. 47%abv

Created by the Cortes family, considered by many to be mezcal royalty, El Jolgorio is widely acknowledged as one of the finest collections of agave spirits available. Cuishe (pronounced varyingly "kwee-sh" or "kwee-shay") is a subvarietal of the Agave karwinskii species of agave, which grow wild in certain parts of Oaxaca, representing less than 1% of the agave currently growing in the state. This mescal has expressive earthy aromas with a complex palate of smoke and spices. 47%abv

Created by the Cortes family, considered by many to be mezcal royalty, El Jolgorio is widely acknowledged as one of the finest collections of agave spirits available. One of the smallest varieties of agave used to make mezcal, Tobalá is often referred to as the "King of the Wild Agave." Historically, Tobala was the most common variety in Oaxacan mezcal after Espadín to be distilled in single varietal batches. A rare treat by any measure, Tobalá today represents only around 2% of the agave growing in Oaxaca. This mescal is very fresh and aromatic with pronounced cooked fruit and mango notes. 47%abv

Piedre Almas Tepextate is made from 100% wild agave Tepextate, which takes up to 25 years to mature. The labels are hand-printed on 100% acid-free, handmade paper derived from fibers that are indigenous to the region. It is extraordinarily complex with flavors of chocolate, bananas and pumpkin pie. There is a long viscous finish. The ABV of 55% is the highest allowed in Mexico.