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What you will experience is a fresh, nimble, nicely balanced spirit with a hint of melon flavor. Firm and slightly oily with light lime, cucumber, sea salt, and herbal aromas and flavors; slightly bitter, leafy finish.
This new Mezcal from Mezcal Los Siete Misterios is made from a blend of Espadin and Cuishe agave. The Espadín Mezcal was our first product. After learning from Maestros Mezcaleros across Mexico, we crafted the most traditional production process.
Los Siete Misterios was born from the mission to preserve the passion, traditions, and culture embodied in Mezcal production. We, Eduardo and Julio Mestres, spent decades sampling Mezcal from villages across our native Mexico.
Revelador Espadin is produced by legendary maestro mezcalero Gregorio “Don Goyo” Martinez Garcia and his son Rodrigo Martínez Méndez. Their mezcal is renowned throughout Mexico and abroad.
Revelador Tobala is produced by legendary maestro mezcalero Gregorio “Don Goyo” Martinez Garcia and his son Rodrigo Martínez Méndez. Their mezcal is renowned throughout Mexico and abroad.
Revelador Tepeztate is produced by legendary maestro mezcalero Gregorio “Don Goyo” Martinez Garcia and his son Rodrigo Martínez Méndez. Their mezcal is renowned throughout Mexico and abroad.
Banhez Mezcal is owned and operated by the families of the U.P.A.R.E.C Co-operative in Ejuita, Oaxaca. Our members, located throughout the hills and valleys of Ejuita, come together to grow, harvest, distill, and package every bottle.
The Agaves used to make 400 CONEJOS can take between 8 & 15 years to reach optimum maturity. The Pinas are slow cooked for 3-5 days, milled by stone, then kept in a wood tub as they begin the fermentation process.
Inspired by legendary tales from San Luis Potosí, the spirit and decanter of our newest icon capture the essence of this state’s desert slopes and valleys. Its mezcal is made with green agave, a plant native to the deserts in the state of San Luis Potosí.
This new expression is made from 100% Agave Papalote, also known as Agave cupreata, and specific to the Guerrero region. The plant grows wild in the mountain range of Guerrero, which is on the coast and has a tropical climate.
