The art of mezcal reaches back through the centuries to the first Spanish in Mexico. We choose to rigorously follow those traditions of our ancestors and keep Wahaka rooted in the ancient. There are certainly easier ways and there are compromises that might go unnoticed. Instead, we insist our mezcal be handmade as our ancestors intended–cooked in earthen pits, crushed under a millstone, and fermented in open-air vats. When it comes to authentic mezcal, we believe the old world is still the best world.

Tasting Notes: 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.