Wahaka Mezcal Ensamble is made from 50% estate-farmed Espadín, 25% wild Madre-Cuishe and 25% wild Tobalá agave, all cultivated in San Dionisio Ocotepec, Oaxaca. The agave is cooked for three to five days in an earthen pit using pine wood, crushed in a tahona mill, fermented for 10-12 days in pine vats with natural yeast and double-distilled in copper stills.
There’s plenty going on here, but balance is something of a concern, with Ensamble turning out to be a bit plain, something less than the sum of its parts.