Wahaka Mezcal Abocado con Gusano

Wahaka Mezcal Abocado con Gusano
40% ALC. VOL. (80 PROOF)

Take our Espadín, hide it away in American oak barrels for six months and you get our perfectly aged Reposado. Find a richness of notes in a slightly smoother and delightfully caramel complexion.

Info & Characteristics of Production

Agave type: Estate-farmed Espadín harvested after 7-8 years

Soil/habitat: Varied soils, terrains, and altitudes

Region: Cultivated in San Dionisio Ocotepec, Oaxaca in the district of Tlacolula

Oven: Cooked for 3-5 days in an earthen pit using pine wood

Mill: Crushed in tahona (circular millstone)

Fermentation: 10-12 days in pine vats with wild (natural) yeast

Distillation: Twice distilled in copper stills

Aging: 4-6 months in re-charred American oak barrels with agave worms

Earth Pit Oven

The horno de tierra is the most traditional form of cooking agave which is a stone lined pit in the ground, still used to make Mezcal.
Once harvested and taken to the hacienda the pinas are chopped in halves or quarters and placed in the oven to transform the starches in to fermentable sugars.

Wahaka Mezcal
Espadín

The embodiment of traditional mezcal. Straight or mixed, the balance of smoke and sweetness mark the start to your mezcal adventure.

Wahaka Mezcal
Ensamble

A confident blend of our Espadin, Madre-Cuishe, and Tobalá agave are brought together to create our unique Ensamble.