BANHEZ MEZCAL won both GOLD for Best Mezcal, and DOUBLE GOLD at the San Francisco World Spirits Competition 2017.
The Double Gold designation is awarded to the very few entries that receive Gold medal ratings by all members of the judging panel. These are among the finest products in the world.
"One of the most flavorful entry-level mezcal out there hails from San Miguel Ejutla. The mezcal isn't made by a single Mezcalero but rather a co-op composed mostly of agave farmers. A blend of 90 percent seven-year-old espadín and twelve-year-old barril provides an interplay of sweet and dry, with a round body. A friendly handshake to the category of ensambles." *page 74, Ensambles, Bottles To Try,
“Banhez Mezcal is produced out of Oaxaca, Mexico from a consortium of small farmers. The spirit is produced in wood-fired pits to bake the agave and donkey drawn stones (tahonas) to crush the agave for fermentation and distillation. Where the tequila world is familiar with Blue Weber agave, this mezcal uses an agave blend of 90% espadin agave and 10% barril...the former a common style of mezcal and the latter surpassingly rare. The brand is trademarked to Integradora Comercial de Ejutla.
Banhez Mezcal was named "Best Mezcal" in the 2017 San Francisco World Spirits Competition (first in a field of 29 mezcals).”
— PROOF 66
"The smoke is there at first but ultimately it plays a background role to the gorgeous fruit driven aromas of lime rind, banana, to the more tropical presence of star fruit and papaya. Very terroir driven, as all good mezcal should be, the beautiful integration of elements on the palate are accented by peppery flavors that waken the senses.”
"Banhez is marked by earthiness with mushroom and damp earth on the nose. On the palate, it has loads of smoke, a pleasant earthiness, a viscous mouthfeel, and a little sweetness but a dry, long and lingering finish. This is Mezcal to savour in good company at the end of a night.”
“Distilled from the heart of the agave plant, or piña, mezcals are known for their signature sweet and smoky flavor. In Mexico, mezcals are distilled in an entirely natural and unhurried process, often utilizing family recipes that have been passed down for generations.
The lone ingredient in mezcal — the agave plant — requires seven to twenty years to mature before being harvested. While a few varieties of agave have been domesticated, others must be harvested from the wild, rugged terrains of Mexico's tiny villages. A single batch of mezcal, which can produce as little as 1,000 bottles, begins with the harvesting of 10 tons (or 20,000 pounds) of piñas.
The piñas are cooked for several days in large, earthen pits lined with hot stones, and then crushed under the weight of a massive stone wheel, usually drawn by a horse or burro. After the piñas are crushed, the pulp is placed in a large wooden vat, together with ambient yeast, in order to begin fermentation. After several days, expert mezcaleros determine by taste, smell and sight when the wash is ready for distillation.
When the wash is ready, the mezcaleros distill it through traditional copper or clay stills that are heated over wood fires. The journey from the farm, or hacienda, to bottle is long and arduous, but every step is conducted with the careful attention and pride necessary to produce a complex yet smooth mezcal.
Mezcal From Oaxaca is a project created to support a group of independent mezcaleros bound by a common love for the land. Each mezcal is sourced from a unique region in Oaxaca's Central Valley and represents a singularly exquisite expression of the village's terrior. We have carefully selected five different mezcals from the Mezcal From Oaxaca Project that best represent the region and its complex ethno-geographic spectrum, including Banhez Mezcal."