Wahaka Ensamble is a joven mezcal from Oaxaca blending three agaves, 50% espadín, 25% madrecuishe and 25% tobalá, bottled at 40% ABV.
Every bottle is crafted organically by the Morales family in their village of San Dionisio Ocotepec, Oaxaca, using traditional methods. Maestro mezcalero Alberto Morales, a fifth-generation mezcalero, manages the family's five stills; the Morales family has called San Dionisio, founded in 1610, home for nearly 150 years. The agaves are cooked, fermented and twice distilled in a copper pot still.
The nose offers abundant floral aromas, the palate is pleasantly sweet with a hint of citrus, and the finish is full-bodied with trace mineral notes.
Its colourful, hand-drawn label makes it a cheerful gift for mezcal lovers.
Sip it from a copita, or use it as the backbone of a mezcal cocktail.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
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Nose: Abundant floral aromas.
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Palate: Pleasantly sweet, with a hint of citrus.
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Finish: Full-bodied, with trace minerals.
Specifications
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Producer: Morales family (Alberto Morales) for Wahaka
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Style: Mezcal Artesanal, Joven, Ensamble
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Agave: 50% espadín, 25% madrecuishe, 25% tobalá
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Distillation: Twice distilled, copper pot still
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Proof / ABV: 80 proof (40% ABV)
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Region: San Dionisio Ocotepec, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat from a copita, or try it in a mezcal margarita. It pairs with tacos, grilled pineapple or mole.
Frequently Asked Questions
Which agaves are in the blend?
50% espadín, 25% madrecuishe and 25% tobalá.
Who makes it?
The Morales family in San Dionisio Ocotepec, led by maestro Alberto Morales.
How is it distilled?
Twice, in a copper pot still.
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