The embodiment of traditional mezcal. Straight or mixed, the balance of smoke and sweetness mark the start to your mezcal adventure.
Wahaka's agave is exclusively estate-farmed Espadín harvested after 7-8 years, cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula.
The agave is cooked for 3-5 days in an earthen pit using ocote (pine) wood. It is crushed in tahona (circular millstone). Fermentation lasts 10-12 days in pine vats with wild (natural) yeast, and the spirit is twice distilled in copper stills.
Wahaka is owned and produced by a single indigenous Zapotec family, a lineage that can be traced to beginnings of mezcal itself. The mezcaleros at Wahaka insist that their mezcal be handmade as their ancestors intended: cooked in earthen pits, crushed under a millstone, and fermented in open-air vats.
When it comes to authentic mezcal, the old world is still the best world.
