Wahaka Mezcal: What Is It And Where Does It Come From?

TLDR

In this blog, we will talk about Wahaka mezcal, a family owned and made mezcal in Oaxaca. We will take a look at the owner and how they make the mezcal using traditional methods with a unique history involved.

Wahaka mezcal is more than just mezcal, and you can discover this for yourself if you try some of the versions you'll read about here. 

If this tempts you, why not ensure you have an authentic mezcal copita or jicara to sip your mezcal from for a truly traditional and elevated experience.

Introduction

Wahaka is owned and made by a single indigenous Zapotec family. It is a lineage that can be traced back to the start of mezcal itself.

Alberto Morales and his generations of families crafted every bottle of Wahaka from their village in Oaxaca to the modern-day.

Wahaka Mezcal Bottle On Table

Authentic Mezcal

The art of making mezcal started centuries ago in Spanish Mexico. Wahaka mezcal is made following those traditions from the ancestors to keep Wahaka rooted in the ancient past.

There are easier ways to do it but they prefer to do it the way it was always done. Their mezcal is handmade as their ancestors intended and cooked in earthen pits, crushed below a millstone, and finally fermented in open-air vats. 

Committed To Tradition

In Palenque, you will notice something peculiar. There is no machinery or industrial equipment whatsoever and no hint of mass production.

Simple tools like the axe, pitchfork, clay, and heat from wood in an oven are where the mezcal comes from. The family sticks to the old traditions to keep things simple and authentic.

Mezcal Going For Five Generations

Mezcal traditions require that the craft is passed on from father to son. Alberto learned how to make perfect Mezcal from his father, and his father from his father, going back several generations.

He currently stewards a sacred mezcal craftsmanship lineage. His family works beside him to preserve the artisanal mezcal for future generations.

Alberto Morales Family

Traditions Meet The Present

When it comes to Wahaka, it is more of a family than a brand. Mezcal personally made by the owner or company tends to have a special feeling about it and Banhez mezcal certainly does. 

Alberto with his family beside him has become a maestro mezcalero. He got this title after decades of investing his time in the craft.

His main goal in life is for everyone in the world to be able to taste and enjoy real artisinal mezcal.

A Selection Worth Trying

Wahaka Mezcal Espadin

40% ALC. VOL. (80 PROOF)

This is an embodiment of traditional mezcal. Mixed or straight, it has a balance of smokiness and sweetness to initiate you into your mezcal adventure. It is exclusively grown and tended in Alberto’s estate.

 

  • Type of agave: Estate-farmed Espadín and is harvested after 7 to 8 years
  • Soil/habitat: Varied soils, terrains, and altitudes
  • Region: Farmed in San Dionisio Ocotepec, in the district of Tlacolula, Oaxaca
  • Oven: Cooked between 3 to 5 days in an earthen pit using pine wood
  • Mill: Crushed in tahona (circular millstone)
  • Fermentation: between 10 and 12 days in pine vats including wild (natural) yeast
  • Distillation: Twice distilled in copper stills
  • Aging: None

Wahaka Espadin Mezcal Bottles

Wahaka Mezcal Abocado Con Gusano

40% ALC. VOL. (80 PROOF)

You get your perfectly aged Reposado by taking the Espadin and storing it in American oak barrels for 6 months. You will experience a rich collection of notes with a delightful and slightly smoother caramel complexion.

  • Type of agave: Estate-farmed Espadín which is harvested after 7 to 8 years
  • Soil/habitat: Varied soils, terrains, and altitudes
  • Region: Farmed in San Dionisio Ocotepec, in the district of Tlacolula, Oaxaca
  • Oven: Cooked for about 3 to 5 days in an earthen pit with pine wood
  • Mill: Crushed in tahona (circular millstone)
  • Fermentation: between 10 and 12 days in pine vats including wild (natural) yeast
  • Distillation: Twice distilled in copper stills
  • Aging: 4-6 months in re-charred American oak barrels with agave worms

 

Wahaka Mezcal Ensamble

40% ALC. VOL. (80 PROOF)

Ensamble is a perfect blend of Espadin, Tobalá and Madre-Cuishe. 

  • Type of agave: 50% estate-farmed Espadín, 25% wild Tobalá, 25% wild Madre-Cuishe
  • Soil/habitat: Varied soils, terrains, and altitudes
  • Region: Farmed in San Dionisio Ocotepec, in the district of Tlacolula, Oaxaca
  • Oven: Cooked for about 3 to 5 days in an earthen pit using pine wood
  • Mill: Crushed in tahona (circular millstone)
  • Fermentation: between 10 and 12 days in pine vats including wild (natural) yeast
  • Distillation: Twice distilled in copper stills
  • Aging: None

Wahaka Mezcal With Shot Glasses

It's Time To Try Wahaka Mezcal!

Wahaka mezcal is not just any kind of mezcal. There is a history, family, and traditions behind it. Alberto and his family work to ensure that you get to enjoy mezcal as the ancestors intended. The next time you drink one of his mezcals, reminisce on just how much he has put in for you to savor.

When you taste Wahaka mezcal for the first time, ensure you have the very best shot glasses to enjoy it neat. Or, if you prefer a mezcal cocktail, check out our premium glassware for a stylish drink. 

As delicious as it is by itself, it can also be enjoyed with garnish, and we have you covered for unique and tasty garnishes. 


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