Rooted in Oaxaca, Powered by Community
In the mountains and valleys of southern Mexico, where tradition runs deep and craftsmanship is a family affair, Banhez Mezcal is rewriting what it means to create artisanal spirits. Far from the celebrity-fronted brands and corporate agave fields, Banhez is made by a cooperative of over 36 Zapotec farming families in Ejutla, Oaxaca—a region revered as the heartland of mezcal.
This isn’t just another spirit. Banhez is a living expression of Oaxacan culture, biodiversity, and cooperation, distilled slowly and by hand, one batch at a time. For those looking to explore mezcal beyond the smoke, Banhez offers a lineup that’s complex, nuanced, and steeped in purpose.
A Cooperative Model Rooted in Respect
Unlike most spirits companies, Banhez isn’t run by a single brand or distillery. It’s a cooperative effort, and every family involved owns part of the business. This model ensures:
- Fair wages and profit sharing among mezcaleros
- Traditional production techniques are preserved and passed down
- Diverse agave species can be sustainably harvested and reforested
- Transparency and community empowerment stay at the heart of the brand
This sense of collective ownership and cultural stewardship is what makes Banhez mezcal so distinctive—not just in flavor, but in spirit.
Crafted the Traditional Way: Slow, Honest, and True
Banhez is made using centuries-old practices that prioritize quality over speed and sustainability over scale.
1. Wild and Cultivated Agave
Banhez mezcals are made from a mix of cultivated and wild agave species, including Espadín, Barril, Cuishe, Arroqueño, and the rare Jabali. Each variety takes anywhere from 8 to 25 years to mature—imbuing the mezcal with layers of terroir and personality that can’t be replicated.
2. Earth Pit Roasting
After harvest, the agave hearts (piñas) are slowly roasted in stone-lined earthen pits, covered with volcanic rock and smoldering wood for up to five days. This slow cook caramelizes the sugars and imparts that subtle smokiness mezcal is known for.
3. Tahona Crushing
The roasted agave is crushed using a traditional tahona wheel pulled by mule or tractor—extracting juice while preserving fibrous complexity.
4. Open-Air Fermentation
Fermentation happens naturally in open-air wooden vats, relying on wild native yeasts from the environment. This step is critical for building mezcal’s funky, floral, or earthy undertones.
5. Double Distillation in Copper Pot Stills
All Banhez mezcals are distilled twice in small copper pot stills, a process that allows for precise flavor refinement while retaining rustic character.
Exploring the Banhez Portfolio:
Agave: 90% Espadín, 10% Barril
ABV: ~42%
Style: Unaged / Joven
This is Banhez’s flagship expression and a perfect introduction to the category. The blend of Espadín and Barril balances fruitiness with gentle smoke.
Tasting Notes:
Nose: Pineapple, banana leaf, lemon zest, and soft vanilla
Palate: Creamy texture with hints of stone fruit, roasted agave, and fresh herbs
Finish: Light smoke and pepper with a touch of minerality
Best For: First-time mezcal drinkers, cocktails, or pairing with ceviche or grilled vegetables
Agave: 100% Cuishe
ABV: ~47%
Style: Unaged / Joven
Made from the wild-growing Cuishe agave, this mezcal is known for its structured minerality and herbal depth. Cuishe grows tall and thin like a tree, resulting in a fibrous heart and intense flavor.
Tasting Notes:
Nose: Wet grass, lime leaf, white pepper, clay
Palate: Guava, eucalyptus, pine needle, cracked black pepper
Finish: Earthy and clean, with lingering salinity
Best For: Sipping neat, or pairing with dishes like roasted pork, grilled mushrooms, or aged cheese
Agave: Espadín + local seasonal fruits + raw turkey breast (traditional Pechuga method)
ABV: ~48%
Style: Triple-distilled / Festive
One of the most celebrated traditional mezcals, Pechuga is made by distilling mezcal a third time with a raw turkey breast and fruits suspended in the still. Used in celebrations and rituals, this mezcal is savory, rich, and festive.
Tasting Notes:
Nose: Citrus peel, coriander, roasted nuts
Palate: Clove, dried apricot, chili pepper, broth-like umami
Finish: Long and warming, with a whisper of sweet smoke and spice
Best For: Celebratory meals, sipping slowly, or pairing with mole negro, lamb barbacoa, or charcuterie
Agave: 100% Arroqueño
ABV: ~47%
Style: Unaged / Joven
Arroqueño is a massive, slow-growing agave that takes 18 to 25 years to reach maturity. Its large leaves and size yield complex flavors and rare expressions.
Tasting Notes:
Nose: Rich earth, wildflowers, cooked corn, and cacao
Palate: Dried fig, roasted agave, cacao nibs, soft smoke
Finish: Bold and layered, with dry tannin and floral notes
Best For: Mezcal collectors, pairing with grilled lamb, mole amarillo, or roasted root vegetables
Agave: 100% Jabali (wild)
ABV: ~48%
Style: Rare / Joven
The Jabali agave is notoriously difficult to work with—it foams violently during fermentation and clogs stills. Few mezcaleros even attempt it, making this a true feat of craftsmanship.
Tasting Notes:
Nose: Citrus rind, wet stone, fermentation funk
Palate: Pine, tarragon, yogurt, papaya skin
Finish: Savory and electric, with layered complexity and minerality
Best For: Adventurous palates, mezcal tastings, or pairing with aged goat cheese, charred meats, or spicy seafood
Final Thoughts: Banhez Is Mezcal with Purpose
Banhez Mezcal isn’t about smoky gimmicks or chasing trends. It’s about honoring Oaxacan tradition, sustainability, and craft. Each bottle you pick up supports dozens of families who’ve passed down mezcal knowledge for generations—and every sip is a tribute to the land they love.
Whether you're exploring the fruit-forward ease of the Ensamble Joven, the wild depth of Arroqueño and Jabali, or the ceremonial heart of Pechuga, you’re tasting the true soul of mezcal, distilled with intention.
Cocktail Spotlight: Banhez Oaxacan Old Fashioned
An agave-forward take on the classic Old Fashioned—simple, elegant, and a perfect way to let Banhez shine.
Ingredients:
- 2 oz Banhez Ensamble Joven (or Arroqueño for complexity)
- 1 bar spoon agave nectar
- 2 dashes mole or chocolate bitters
- Orange peel
Instructions:
- In a rocks glass, stir mezcal and agave nectar over a large ice cube.
- Add bitters and stir again until chilled.
- Express an orange peel over the glass, rim it, and drop it in.
This cocktail offers just enough sweetness to balance mezcal’s wild edges while keeping the spirit in focus. Perfect for late nights, slow sipping, or mezcal converts in the making.
