Wahaka Mezcal Abocado con Gusano

About Wahaka Mezcal

Wahaka mezcal is produced by an indigenous Zapotec family, who has perfected the art of making mezcal through many generations. The owner Alberto Morales is passionate about preserving the ancient traditions, and their mezcal is handmade using simple tools. Wahaka is uncompromising when it comes to its processes. The company has strict standards for sustainable farming, and holds USDA and Mayacert organic certificates. Each Wahaka Espadín is tended up to eight years by Alberto Morales and his team. They also replant wild agave through the not-for-profit Fundación Agaves Silvestres, so the agaves can be harvested for generations to come.

During the harvest, cortadores skillfully carve out the piñas, which are immediately placed in earthen pits lined with rock to cook for up to five days. The process turns the starch in the piña to sugar, and adds the delicate taste of smoke. Once the piñas are cooked and reach a golden caramel color, they are moved to the mill, which is gently pulled by a horse, crushing them to a pulp ready for fermenting. The fermentation takes place in open air oak vats, and, unlike for other distilled spirits where yeast strains are added, fermentation here happens naturally as a result of yeast in the air around the palenque. The spirit is distilled using copper and clay stills, and each batch is tested by Alberto Morales until impurities have been removed. Located in the rural village of San Dionisio Ocotepec in the second poorest state in Mexico, Oaxaca, Wahaka is committed not only to tradition and sustainable farming, but also to its community. They believe they have the responsibility to improve the lives of those they can. The company pays above market wage, and shares the success by helping to provide free healthcare, delivering toys to kids, and sponsoring the high school basketball team.