The Fruity Floral Notes of Banhez Mezcal Artesanal

Banhez Artesanal is a delightful mezcal produced in the Mexican state of Oaxaca. Banhez is crafted using 90% maguey Espadin and 10% maguey Barril, and it is mild, floral, and fruity with notes of pineapple and banana. This mezcal has a unique production process that sets it apart from other mezcals.

The Agave used to make Banhez Mezcal Artesanal comes from two species: Angustifolia Karwinskii. The agave is cooked either in an ancestral way or in an above-ground manmade chamber fueled by wood or fossil fuel. It is then crushed either as above or using a crushing machine before being fermented as above and distilled using wood or fossil fuel, in clay, wood, copper, stainless steel, with or without fiber for the fist distillation.

When tasting Banhez Mezcal Artesanal, one will be met with earthiness and mushroom on the nose. On the palate, Banhez has loads of smoke with a pleasant earthiness, a viscous mouthfeel, and a little sweetness but a dry finish that lingers long after you have taken your last sip. It's perfect for or to enjoy on its own neat or on the rocks.

Banhez Mezcal Artesanal stands out among other mezcals due to its unique production process as well as its mild yet flavorful taste profile. It's sure to be a hit among first-time mezcal tasters and experienced connoisseurs alike!

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What Is Mezcal Artesanal?

Mezcal Artesanal is an artisanal style of mezcal production that involves a traditional, labour-intensive process. It begins with the selection of agave plants, usually from the wild. The plants are then cooked in an underground pit or above-ground chamber, fuelled by wood or fossil fuel. The cooked agave is then crushed, either by hand or using a crushing machine. The crushed agave is then fermented for severl days before being distilled in either clay, wood, copper or stainless steel stills, with or without fiber for the first distillation. This process produces a unique and complex flavor profile that has made Mezcal Artesanal highly sought-after by connoisseurs around the world.

Tasting Notes for Banhez Mezcal

Banhez mezcal is a mild and flavorful spirit. Its main ingredients are 90% Espadin and 10% Barril agave, giving the mezcal a unique flavor profile. On the nose, you will find subtle floral notes along with hints of pineapple and banana. On the palate, you will experience smooth flavors of smoke, earthiness and sweetness with a lingering finish. All these elements come together to create an enjoyable drinking experience that is perfect for both first-time mezcal tasters and cocktail enthusiasts alike.

The Strength of Mezcal

Mezcal is a strong , with an ABV generally ranging between 40 and 50%. When compared to othr , it is on the higher end of the spectrum in terms of alcohol content. Many brands of mezcal also come with a higher proof than , which typically has an ABV between 38 and 55%. The strength of mezcal can be further enhanced by aging for longer periods of time. Generally speaking, the longer it is aged, the smoother and more complex it becomes. It is important to note that drinking too much mezcal can lead to serious health issues, so it should always be consumed in moderation.


Banhez Mezcal Artesanal is a unique and complex elixir perfect for sipping or creating cocktails. With a blend of 90% Espadin and 10% Barril agave, this mezcal has mild floral and fruity notes of pineapple and banana, as well as earthy aromas of mushrooms and damp earth. The palate is filled with smoke, a pleasant earthiness, a viscous mouthfeel, sweetness, and a dry but long-lasting finish. Whether you're looking for an introduction to the world of mezcal or looking for something to provide a subtle twist to your favorite cocktail, Banhez Mezcal Artesanal is sure to meet your needs.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.