Banhez

Banhez Mezcal is a distinguished brand rooted in the rich traditions of mezcal production in Oaxaca, Mexico. Founded by Francisco Javier Perez Cruz, Banhez operates as a cooperative comprising over 35 families from the village of San Miguel Ejutla. This collective approach not only preserves ancestral mezcal-making techniques but also fosters community development and sustainability

History and Heritage

Witnessing the challenges faced by mezcal-producing families, Francisco envisioned a cooperative model to unify these artisans. In 2004, he established the Banhez Cooperative, providing a platform for local mezcaleros to collaborate and share resources. This initiative transformed mezcal production into a communal endeavor, emphasizing quality craftsmanship and mutual support. Today, Francisco's son, Luis, continues to lead the cooperative, upholding the family's commitment to tradition and community.

Production Methods

Banhez Mezcal is crafted using time-honored, artisanal methods that reflect a deep respect for the land and agave plants:

1. Cultivation: Agave plants are nurtured from seeds in organic, semi-cultivated fields. This approach promotes biodiversity, allowing wild plants, insects, and birds to thrive alongside the agave, which contributes to the mezcal's unique flavour profile

2. Harvesting: Once mature, the agave's central "piña" is harvested by removing the flowering stalk and trimming the leave

3. Roasting: The piñas are halved and roasted in earthen pits lined with heated river stones. Covered with agave fibers, they are roasted for several days, infusing the agave with smoky flavours

4. Crushing: After roasting, the softened piñas are crushed using a traditional stone wheel, or tahona, pulled by a horse or donkey, breaking down the fibres to extract fermentable sugars.

5. Fermentation: The crushed agave is placed in open-air wooden vats with water, allowing natural yeasts to ferment the mixture over approximately a week, developing complex flavours.

6. Distillation: The fermented mash is distilled in wood-fired copper stills equipped with a refrescador, a design common in Ejutla. This setup enables a unique "Happy Hour Distillation," achieving two distillations in a single pass, resulting in a mezcal that is light on smoke yet rich in vibrant, verdant flavours.

   Refrescador distilling is a technique that is common to the area surrounding Ejutla, Oaxaca, and it has also been adopted by some producers from other regions as well. The still looks similar to a copper alembique still except there is a stainless steel cylinder surrounding it. The cylinder is filled with water, allowing it to cool the upper part of the still, which works as a condenser that sends the alcohol vapor back down into the boiler before being heated again and leaving the still into the condensing coil. This method of distilling essentially allows for two distillations during a single pass through the still.

7. Bottling: The final product is hand-bottled and labeled in Ejutla, with every step handled by members of the Banhez Cooperative, ensuring quality and authenticity.

    

Product Range

Banhez offers a diverse portfolio of mezcals, each highlighting different agave varieties and production techniques:

• Banhez Ensamble: A blend of 90% Espadín and 10% Barril agaves, this mezcal is noted for its mild, floral, and fruity flavors, making it approachable for newcomers and versatile for cocktails.

• Banhez Cuishe: Crafted from the Cuishe agave, this mezcal offers tropical fruitiness, fresh herbs, and a balanced profile, produced in limited quantities due to the agave's scarcity.

• Banhez Pechuga: This traditional mezcal is distilled with seasonal fruits and a raw turkey breast suspended in the still, imparting complex and balanced flavors. Historically consumed during special occasions in Oaxaca.

• Banhez Mexicano: Made from 100% Mexicano agave, this mezcal is characterized by its soft and sweet profile, with tasting notes of lemon zest, iron, and honeydew.

• Banhez Tepeztate: Produced from the Tepeztate agave, which can take up to 25 years to mature, this mezcal is rich in smoke and earthiness, with a green pepper vegetal nose and notes of green apple and citrus zest.