This mezcal was designed specifically to be both drinkable and mixable. If its a sign of either, we’ve personally crushed two full-liter bottles of this mezcal since we discovered it. Not only is it absolutely wonderful on its own, it is the perfect companion to tart and bitter grapefruit juice (or grapefruit soda), as well as vibrant tropical fruits like pineapple and guava. Produced in the tiny village of San Miguel Ejutla in the central valley of Oaxaca, Báñhez is a blend of 90 percent espadín (farmed) and 10 percent wild barril agave. Unlike other mezcals distributed in the United States, Báñhez Mezcal is represented by a co-op of over 20 different families that live in the village where it is produced, rather than a singular American representative. On the nose the mezcal has aromas of caramelized brown sugar, roasted squash, fresh hay and a touch of barnyardy funk. On the palate, it’s more savory than fruity, with notes of sage, fresh parsley, moss and menthol. The mezcal finishes with a mild sweet tropicality, and has a woodsy tannic edge as it leaves your tongue. Thankfully Báñhez is widely available and easy to procure. Although, after it won double gold and best mezcal at the San Francisco World Spirits Competition, you might have to work a little harder to get a bottle.