One of the most revered of all agave species due to its scarcity and relatively small physical size, Tobalá agave has a growing period of up to 30 years. Banhez Tobalá is known for its intense aromatics and smooth flavor profile with tasting notes consisting of green mango, leather, and fresh green herbs. 

AGAVE: POTATORUM

MAESTRO: GONZALO HERNANDEZ BIGOTES, LUIS PACHECO

ORIGEN: LA COMPAÑIA

ELEVACIÓN: 4,865 FT/1483 M

FERMENTACIÓN: LEVADURA NATURAL, 5-6 DIAS

DESTILACIÓN: COBRE

Comprised of 100% wild Jabalí agave,  this mezcal is citric and light bodied with a lively mouthfeel. Tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers. Notoriously difficult to distill, Jabalí agaves tend to grow in groups, and the name is a reflection of their spiny likeness to wild boars.

AGAVE: CONVALLIS

MAESTRO: JOSE ESPINOSA

ORIGEN: SAN ANDRÉS ZABACHE

ELEVACIÓN: 4,705 FT / 1379 M - 5708 FT/1740 M

FERMENTACIÓN: LEVAD, 6 DIAS

Comprised of 100% semi-wild Mexicano agave,  this mezcal is soft and sweet from beginning to end. Tasting notes include lemon zest, iron, and honeydew. Mexicano agaves in the Ejutla Valley can take anywhere from 10-15 years to fully mature.

AGAVE: RHODOCANTHA

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AGUSTÍN AMATENGO

ELEVACIÓN: 4,481 FT / 1365 M

FERMENTACIÓN: LEVAD

Banhez Arroqueño is comprised of 100% arroqueño agave, an enormous species taking up to 25 years to reach full maturity and found only in rural regions of Oaxaca. This delightful mezcal is earthy and dark, with subtle smoke and underlying sweetness.

AGAVE: AMERICANA OAXACENSIS

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AUGUSTÍN AMATENGO

ELEVACIÓN: 4480 FT/ 1365 M

FERMENTACIÓN: LEVADURA NATURAL, 5-6 DIAS

DESTILACIÓN: COBRE

Banhez Pechuga de Pavo  is comprised of 100% Espadín distilled with indigenous seasonal fruits and raw turkey breast placed in  a copper still outfitted with a refrescadora. This unique single distillation technique imparts deliciously balanced fruit aromas, while preserving the agave’s roasted flavors. The addition of the turkey, along with being culturally  significant, adds  a spectacular textural complexity into this special spirit. Versions of “distilados con pechuga” has been consumed across Oaxaca on special occasions for centuries. 

AGAVE: ANGUSTIFOLIA

MAESTRO: JUAN OSORIO

ORIGEN: SAN VICENTE COATLAN

ELEVACIÓN: 4,705 FT / 1379 M - 5708 FT/1740 M

FERMENTACIÓN: LEVADERUA NATURAL 6 DIAS 

Comprised of 100% Tepeztate agave (which can take up to 25 years to mature), this rare bottling of this unique agave species yields a flavor rich in smoke and terroir driven earthiness, with a green pepper vegetal nose, soft green apple fruitiness, and notes of citrus zest. 

AGAVE: MARMORATA

MAESTRO: APOLONIO PATRICIO LOPEZ

ORIGEN: SAN AUGUSTÍN AMAGENGO

ELEVACIÓN: 4480 FT/ 1365 M

FERMENTACIÓN: LEVADURA NATURAL, 5-6 DIAS

DESTILACIÓN: COBRE

Produced in limited quantities , Banhez Cuishe is an incredibly easy sipping mezcal with all the tropical fruitiness, acidic dryness, and herbaceous notes that Cuishe is typically known for. 

AGAVE: KARWINSKII

MAESTRO: LUIS Y DONACIANO PACHECO

ORIGEN: LA NORIA

ELEVACIÓN: 4,705 FT / 1379 M

FERMENTACIÓN: LEVADURA NATURAL, 5-6 DIAS

DESTILACIÓN: COBRE