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.
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.