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.
A grounded nose of mild earth and smoke.
Sweet and dry with a round body. Notes of lime, banana, pineapple and pepper.
Build the ingredients in a rocks glass. Add ice and Stir to taste.
Oaxacan Old Fashioned
50ml Banhez Mezcal, 10ml Agave Syrup, 2 Dashes Angostura Bitters. Garnish with an orange twist.
Shake all the ingredients - except the Ginger Beer. Pour into an iced highball glass and top with the ginger beer. Garnish with a lime wheel.
Smoke and Mure
40ml Banhez Mezcal, 15ml Creme De Mure, 15ml Lime Juice, Ginger Beer.
Combine all ingredients in a shaker with ice. Shake and strain into a collins glass over fresh ice. Garnish with pineapple slice.
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.