Wahaka Nanche is a vegan “pechuga” that is made from agave Espadín and nanche—a small yellow fruit that is added during the second distillation.
Master Mezcalero Alberto Morales has produced other celebratory bottlings, but this one uses the breast of wild turkey (guajolote) to hang in the still during the second distillation. Fruits of tangerine, banana, and cantaloupe are thrown in the still along with the espadín-based mezcal for this distillation. Limited availability: Only 210 bottles were produced.
Because it spends the first 25 to 30 years of its life basking in the sun and taking in the nutrients of the Oaxacan highlands, mature tepeztate maguey can make for some particularly punchy mezcales. Maestro Beto smoothes out those extreme flavors by triple-distilling our wild-grown Joven Tepeztate, giving its earthy, pungent fragrance a welcome subtle touch. The first sip is pleasantly fruity, with an almost sake-like yeastiness and a tannic quality that turns sweet and spicy through the finish. Limited to 480 bottles, this refined tepeztate is unlike any other. Limited to 480 bottle.
A limited edition release of only 400 bottles, this mezcal is a vegan version of a pechuga mezcal. Skipping the raw chicken breast, this mezcal instead features organic heirloom apples indigenous to Oaxaca. This is added to the still prior to the second distillation.
Jabali takes its name from the Spanish word for “wild boar” because its maguey’s thorns resemble a boar’s teeth—but that’s hardly the only thing that’s wild about it. This semi-cultivated agave, which takes between 10 and 12 years to reach maturity, produces an explosively flavorful mezcal. Intense pine and herbaceous notes immediately jump out at first whiff of Wahaka’s Joven Jabalí, and it’s just as big in your mouth—bright fruit and spice are rounded out with a touch of oil and sweetness before its minty finish. Assertively bold and untamed, the limited-to-400 Jabalí is an exciting new addition to the Wahaka lineup.Limited to 210 bottles.