Our Traditional Line

In the Traditional line, you'll find our Espadín and Reposado con Gusano mezcals which are made with 100% certified organic Espadín agave. Each plant is grown on our estate and personally overseen by master mezcalero Alberto Morales. Both are well suited for sipping or as the base for your favorite cocktails. 

Traditional
Our Traditional Line

In the Traditional line, you'll find our Espadín and Reposado con Gusano mezcals which are made with 100% certified organic Espadín agave. Each plant is grown on our estate and personally overseen by master mezcalero Alberto Morales. Both are well suited for sipping or as the base for your favorite cocktails. 

Wahaka Mezcal Espadín
40% alc. vol. (80 proof)

The embodiment of traditional mezcal. Straight or mixed, the balance of smoke and sweetness mark the start to your mezcal adventure. Wahaka Espadín agave is exclusively grown and tended on our own estate.

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 ocote (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: None

Wahaka Mezcal Reposado 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.

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

Our Signature Line

Our Signature line features our organic wild and rare agaves grown in the volcanic soil of the lowlands and mountainsides of Oaxaca. It starts with our Ensamble–an accessible blend of Tobalá, Madre-Cuishe, and Espadín–and finishes with our 100% pure and unrivaled Tobalá and Madre-Cuishe varietals.

Signature
Our Signature Line

Our Signature line features our organic wild and rare agaves grown in the volcanic soil of the lowlands and mountainsides of Oaxaca. It starts with our Ensamble–an accessible blend of Tobalá, Madre-Cuishe, and Espadín–and finishes with our 100% pure and unrivaled Tobalá and Madre-Cuishe varietals.

Wahaka Mezcal Ensamble
40% alc. vol. (80 proof)

A confident blend of our Espadin, Madre-Cuishe, and Tobalá agave are brought together to create our unique Ensamble. This is a sublime entry point to our Signature line, to sip or for that elegant cocktail.  

Agave Type: 50% estate-farmed Espadín, 25% wild Madre-Cuishe, 25% wild Tobalá

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 ocote (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: None

Wahaka Mezcal Madre-Cuishe
42% ALC. VOL. (84 Proof)

It is said that the aroma of the wild and rare Madre Cuishe agave is that of fresh fallen rain. We’ve been able to capture its volcanic, citrusy, and arid habitat of interior Mexico in every bottle.

Agave Type: Madre-Cuishe grown in the wild, harvested after 12 years

Soil/Habitat: Yellow soil in the lowlands with arid terrain

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

Oven: Cooked for 3-5 days in an earthen pit using ocote (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: None

Wahaka Mezcal Tobalá
42% ALC. VOL. (84 Proof)

Adventure is part of every Tobala’s story. Hidden within the mountain cliffs of Oaxaca's Sierra Madres, this agave reveals itself to only those determined to experience its exceptional taste. No wonder it’s the crown jewel of mezcal.

Agave Type: Tobalá grown in the wild, harvested after 12 years

Soil/Habitat: Yellow soil in the highlands with mountainous terrain

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

Oven: Cooked for 3-5 days in an earthen pit using ocote (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: None

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