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.
Produced in limited quantities, Banhez Cuishe is made from Karwinskii agave that is between 8-12 years old.
Green on the nose with herbaceous notes.
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.
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.
A vegetal nose with soft green apple fruitiness and citrus zest notes.
Rich in smoke and terroir driven earthiness.
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.