In the central valleys of Oaxaca, Mexico, Maestro Alberto Morales - a fifth-generation mezcalero - is hard at work managing his family's five stills. The village of San Dionisio, which the Morales' have called home for nearly 150 years, was founded in 1610 and has sat at the epicenter of mezcal country throughout the spirit's existence. Morales, who uses sustainable farming techniques (Wahaka Mezcal is certified organic by the USDA) and traditional production methods, describes his palenque as "a place of respect and harmony, where no arguments or even bad words can be uttered."
The Morales' take great pride in the craft of mezcal production, and oversee the entire process from harvest to market. After expert jimadors select espadín agave at the peak of ripeness, the Morales' roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself.
Made using 100% agave, Wahaka Joven Espadín has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave. Incredibly approachable, Wahaka Joven Espadín is Morales' signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition.
The Morales' take great pride in the craft of mezcal production, and oversee the entire process from harvest to market. After expert jimadors select espadín agave at the peak of ripeness, the Morales' roast them in earthen pits, which gives the mezcal its signature, smoky flavor. The agave is then crushed using a traditional millstone and distilled by Morales himself.
Made using 100% agave, Wahaka Joven Espadín has a slightly sweet finish that belies the smoky, charred flavor of the roasted agave. Incredibly approachable, Wahaka Joven Espadín is Morales' signature mezcal, and won the Silver Medal at the 2012 San Francisco World Spirits Competition and the 2011 New York International Spirits Competition.
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