Banhez Mezcal
ABOUT:
Raised in Oaxaca, Francisco Javier Perez Cruz saw the hardship that followed families making Mezcal.
This was part of their heritage, but life was hard and unsustainable, forcing families to separate.
Knowing firsthand what it meant to leave family behind in search of work, he believed that if he could keep hard-working families together and devise a way for them to work towards a common goal, they could achieve success.
After returning to Ejutla with his own family, Francisco was appointed Treasurer of Ejutla in 1996 and later became Mayor in 1999. He honed his skills in cultivating and harvesting Espadín agave alongside his brother Bertoldo on their farm.
His mother, who had initiated an agave nursery with other local women, imparted her knowledge on creating optimal conditions for robust plant growth. Both his mother and brother passed away shortly after, yet Francisco continued the pioneering work they began.
His mother, who had initiated an agave nursery with other local women, imparted her knowledge on creating optimal conditions for robust plant growth. Both his mother and brother passed away shortly after, yet Francisco continued the pioneering work they began.
Inspired by his family, Francisco transformed the traditional mezcal-making process into a community endeavor focused on craftsmanship and mutual support. Today, the Banhez Cooperative, unified under Francisco's leadership, is known as the Unión Productores de Agropecuarios del Distrito de Ejutla de Crespo (UPADEC) and is currently managed by his son, Luis.
WEBSITE:
https://www.banhezmezcal.com/
MEZCALS OFFERED:
The Banhez Cooperative is committed to making Mezcal sustainably using artisanal techniques. Earthen wood-fire ovens lined with brick and stone, tahonas pulled by horses, natural fermentation, and small batch distillation define the life’s work of the Mezcaleros and their product.
Ensamble: A sustainable blend of 90% Espadín and 10% Barril agave, Banhez Ensamble is a delightfully mild, floral, and fruity mezcal (pineapple, banana). It is perfect for first-time mezcal tasters and wonderful for cocktail innovation.
Cuishe: Banhez Cuishe comprises 100% Cuishe agave and produced in limited quantities. It is an incredibly easy-to-sip mezcal with all the tropical fruitiness, acidic dryness, and herbaceous notes that this agave is typically known for.
Tepeztate: Banhez Tepeztate comprises 100% Tepeztate agave, a unique species that can take up to 14 years to mature. Banhez Tepeztate presents flavors rich in smoke and terroir-driven earthiness, with a green pepper vegetal nose, green apple fruitiness, and notes of citrus zest.
Pechuga: Banhez Pechuga de Pavo comprises 100% Espadín agave distilled with indigenous seasonal fruits and raw turkey breast. A single distillation in a copper still outfitted with a refrescadora preserves the agave’s roasted flavors as they’re met with fruity aromas and layers of textural complexity from the turkey. Versions of “destilados con pechuga” have been consumed across Oaxaca on special occasions for centuries.
Arroqueño: Banhez Arroqueño comprises 100% Arroqueño agave, an enormous species that takes up to 15 years to reach full maturity and is found only in rural regions of Oaxaca. This delightful mezcal is earthy and dark, with subtle smoke and underlying sweetness.
Jabali: Banhez Jabalí comprises 100% Jabalí agave, a species notoriously known for being difficult to distill. Citric and light-bodied with a lively mouthfeel, tasting notes include lactose, wet stone, fermented fruit, and herbaceous conifers.
Tobala: Banhez Tobalá comprises 100% Tobalá agave, a revered species due to its scarcity, small physical size, and growing period. Known for its intense aromatics and smooth flavor profile, tasting notes consist of green mango, leather, and fresh green herbs.
Mexicano: Banhez Mexicano comprises 100% semi-wild Mexicano agave, a species that can take anywhere between 6-10 years to reach full maturity. A soft and sweet mezcal from beginning to end, tasting notes include lemon zest, iron, and honeydew.