Banhez Mezcal Mexicano 750ml

Mexicano agave (Agave rhodacantha) is a genuinely patient species — depending on the source, it takes anywhere from six to fifteen years to reach full maturity, growing semi-wild across the hillsides of Oaxaca rather than being cultivated in the same controlled way as more common varieties like Espadín. Banhez's Mexicano is harvested from La Noria Sección 13, in the Ejutla region, and produced by Luis Pacheco, whose family carries genuine, well-established regional renown for their mezcal-making craft — one part of the larger Banhez Cooperative, which unites more than 35 families across the tiny village of San Miguel Ejutla, all committed to producing mezcal the same sustainable, artisanal way it's been made for nearly two centuries.

Production follows the cooperative's traditional methods throughout: agave roasted in earthen ovens lined with brick and stone, crushed using tahonas pulled by horses, fermented naturally, and distilled in small batches. Banhez's own official notes describe the finished spirit as "a soft and sweet mezcal from beginning to end," with tasting notes of "lemon zest, iron, and honeydew" — genuinely gentle, approachable character for a mezcal.

Independent reviewers at Mezcal Reviews found something a bit more vegetal and savory in the glass, and their honest range of opinion is worth sharing. One reviewer's detailed tasting found the nose "vegetal, fresh cut greens, roasted peppers, raspberry sweetness, light blueberry," developing on the palate into "vegetal, peppers, steamed greens, light campfire smoke, tartness, light minerality, brine," concluding: "this is a good release. It is one of the most green/vegetal forward mezcals I have tried but that is a good thing... a little one note in its vegetalness but overall I like the savoriness that it commands." Another reviewer, tasting a different batch, was considerably more critical, finding "a lot of charred sour notes. Like charred wood and some of the gusano notes you get from cheap gusano mezcal... I think people into 'smoke bomb' mezcals might like it." A third found something entirely different again: "brown sugar, wet cardboard, pineapple upside down cake, canned pears in syrup, cinnamon. Sweet in a good way." This genuine batch-to-batch variation is worth knowing — as an artisanal, small-batch mezcal made by an individual mezcalero rather than a single standardized recipe, character can genuinely shift from lot to lot, all while carrying the same underlying agave and regional identity.

Origins & Craftsmanship

Banhez Mezcal Mexicano is produced in La Noria Sección 13, in the Ejutla region of Oaxaca, Mexico, by Luis Pacheco, whose family is well known in the region for their mezcal production. The mezcal is part of the broader Banhez Mezcal Cooperative, uniting more than 35 families in the village of San Miguel Ejutla, committed to sustainable, fair-trade production carried out using traditional methods for nearly two centuries.

Made from 100% semi-wild Mexicano agave (Agave rhodacantha) — a species that takes anywhere from six to fifteen years to reach full maturity — the mezcal is produced using the cooperative's traditional techniques: earthen wood-fire ovens lined with brick and stone for roasting, tahonas pulled by horses for crushing, natural fermentation, and small-batch distillation. Bottled at 750ml.

Tasting Profile

Nose
Vegetal, with fresh cut greens and roasted pepper leading, alongside lemon zest, honeydew melon, and subtle raspberry or blueberry sweetness. Some batches show a more mineral, iron-driven character.

Palate
Vegetal and savory, with steamed greens and pepper carrying the mid-palate, joined by light campfire smoke, tartness, and mineral brine. Sweetness varies by batch — some show honeydew and citrus, others develop dried fruit and baking spice.

Finish
Medium length and warm, closing with lingering vegetal, smoky, and slightly tart character — genuine batch-to-batch variation is part of this mezcal's artisanal, small-lot identity.

Quick Overview

Food Pairings

• Grilled or charred vegetables
• Ceviche and fresh seafood
• Roasted poultry
• Citrus-forward dishes

Serving Note

Best enjoyed neat, in a copita or small tasting glass, to fully appreciate its vegetal, savory character.