Wahaka Mezcal Reposado con Gusano

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

40% ALC. VOL. (80 PROOF)