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Banhez means “bliss”
Heritage and heart are the key components for Banhez. Families of farmers and mezcaleros work as one to make award winning mezcal as their ancestors have for generations.
Francisco Javier Perez Cruz respects the generations of tradition in making mezcal. An 8-step process begins with organically grown agaves, followed by artisanal techniques.
A sustainable blend of cultivated agave (90% Espadin, 10% Barril). A percentage of mezcal from each family is sourced and blended to create a consistent spirit profile. This gives members of the co – op sustainable income and prevents the over - harvesting of agaves.
Banhez Ensemble is perfect for first-time mezcal tasters and wonderful for cocktail innovation.
Aroma:
A grounded nose of mild earth and smoke.
Taste:
Sweet and dry with a round body. Notes of lime, banana, pineapple and pepper.
Produced in limited quantities, Banhez Cuishe is made from Karwinskii agave that is between 8-12 years old.
Aroma:
Green on the nose with herbaceous notes.
Taste:
Easy sipping with tropical fruitiness and an acidic dryness that Cuishe is typically known for.
One of the most revered of all agave species due to its scarcity and relatively small physical size, Tobala agave has a growing period of up to 30 years.
Aroma:
Intense aromatics
Taste:
Green mango, leather and fresh green herbs.
This rare bottling is comprised of 100% Tepeztate agave, which can take up to 25 years to mature.
Aroma:
A vegetal nose with soft green apple fruitiness and citrus zest notes.
Taste:
Rich in smoke and terroir driven earthiness.
Oaxacan Old Fashioned
Ingredients:
50ml Banhez Mezcal, 10ml Agave Syrup, 2 Dashes Angostura Bitters. Garnish with an orange twist.
Smoke and Mure
Ingredients:
40ml Banhez Mezcal, 15ml Creme De Mure, 15ml Lime Juice, Ginger Beer.
Oaxacan Piña
Ingredients:
50ml Banhez Mezcal, 50ml Pineapple Juice, 30ml Lime Juice, 15ml Agave Syrup
Organically grown agaves, surrounded by wildlife keep the crops healthy and give a unique flavour impression. Artisanal techniques, earthen wood-fire ovens lined with local river stone, tahonas pulled by horses, natural fermentation and small-batch distillation make this a truly hand-crafted product.
A collective of individuals, families and communities work together under the banner, UPADEC - a co-operative, to produce Banhez.
UPADEC is not the only co-op in Oaxaca but it is one of the largest and certified non-profit, exemplifying an amazing, sustainable and culturally rich spirit.
