A Oaxacan ensemble mezcal made from 90% espadin and 10% barril agave in Ejutla de Crespo that produces the most approachable and food-friendly mezcal on the market β the tropical fruit and floral notes balanced against a gentle smoke making it the most effective bridge between tequila and artisanal mezcal for new drinkers. Banhez is consistently the best-selling mezcal in the casual fine dining segment.

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