Mezcal

100% Espadin. Among the primary flavors we encounter an extraordinary fruity mixture of fresh and tranquil cherries, figs, cranberries and lychees. It is also joined by a closing taste of chile poblano. A rich velvety body and light freshness that is succulent on the palate, with a faint and warm persistent astringency.

n the tiny village of San Miguel Ejutla in the central valley of Oaxaca, a co-operative comprised of 36+ families is committed to sustainable, fair trade mezcal production the same way it’s been done by their ancestors for nearly two centuries. Underground wood-fired pits, donkey-pulled tahonas (stone-wheel mills), fermentation in wooden tanks and small-batch distillation in copper alembics punctuate a process that has been and remains the life’s work of these mezcaleros.

Comprised of 90% Espadin and 10% Barril agaves, Banhez Ensemble is a delightfully mild, floral and fruity (pineapple, banana) mezcal perfect for first-time mezcal tasters and wonderful for cocktail innovation

Wine Enthusiast Top 100 Spirits of 2019 Born from centuries of mezcalero craft and enlightened by the methodical pursuit of perfection, Montelobos Espadin is an unaged joven mezcal, crafted from meticulously cultivated, 100% sustainably grown, organic agave Espadin. An underground pit is filled with volcanic stone which is heated using two different woods which roasts the agave for five days. It is milled under the weight of a traditional single Cantera stone Tahona, and then wild fermented in open-air pine vats for up to seven days. Following the artisanal method with firewood heating copper stills, the mezcal is small batch twice distilled to achieve a perfect balance of sweetness and subtle smoke. This artisinally produced joven mezcal is strikingly balanced and complex, with a bold integration between all the notes that mezcal has to offer. Montelobos Espadin is an experience unto itself.

This creation’s decanter embodies the artisanal heritage of Guerrero in Southern Mexico, while the crystalline liquid evokes the state’s mystical expanses. 

Maestra mezcalera Margarita Blas and her son used only older examples of the tall Agave karwinskii subspecies known as Cirial to make this unique batch. While most karwinskii reach maturity somewhere between 12 and 18 years, the agave employed here range from 18 to 22. Dense with mature sugar and fiber and a complexity that speaks to its age, this mezcal offers fascinating structure. A contemplative journey from bold fruit to dry heat, with a deep earthy finish

The agave harvested for this expression were between 7 and 10 years of age. This is an incredibly friendly expression of Mezcal, exhibiting the light sweetness of fresh root vegetables, stone fruit skin, and white flowers. Distilled in Santiago Matatlán.