Our ambition is unwavering: to create the purest and finest quality mezcal.
ARTESANAL, ORGANIC
Bandida agaves are perfectly matured and selected after 11 years. During this time, our agaves absorb the rich nutrients from the earth, allowing them to develop their unique character and tasting notes, expressing a harmonious blend of flavours and aromatic hints.
DISTILATION
Our cooking process embraces tradition, using hand-made conical stone ovens with firewood, infusing our mezcal with its unique taste. We ensure an artisanal touch and a deep connection to the land by keeping our batches small.
COOKING
Bandida Mezcal undergoes a double distillation process in a copper still. The specialised technique allows us to extract the true essence of the agave whilst maintaining the integrity of its flavours and aromas. Due to the distillation there are 0 carbohydrates or sugars in Bandida Blanco.
EXPLORE MORE
Tequila used to be called Mezcal
How Mezcal became Tequila. I’m going to touch on some incredible history of agave spirits that not many people know. I overheard a Maestro Mescalero...
Tequila used to be called Mezcal
How Mezcal became Tequila. I’m going to touch on some incredible history...
Agua- The importance of water in the fermentation of Mezcal
In my last blog post, I touched on the natural and wild...
Mezcal is one of the last great hand crafted spirits out there..
Mezcal is one of the last great hand crafted spirits. Deeply rooted...
Mezcal in London, how's it going?
When a passion project begins to scale, it's essential to assess the...
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