Prebiotic called “agavin” helps support microbiome and regulate blood sugar levels
Citronellol, can lower blood pressure
Saponins help lower cholesterol levels
Agave fructans can prevent bone loss and encourage formation of new bones
Geraniol, has positive influences on mood & stress levels
Limonene, has cancer-fighting properties. Mezcal is the only alcoholic beverage found to contain limonene
Eugenol, helps fight damages caused by free radicals
Utilizing 100% natural agricultural methods that have been passed down for 5 generations, La Bendición harvests both wild and cultivated agave plants that are selected at peak maturity by our master mezcaleros. The leaves are then removed from the piña or heart of the agave.
Dug into the ground, conical earthen ovens lined with volcanic stones, reclaimed mesquite & oak wood, soil, and river stones are filled with piñas and covered with bagasse and soil. The piñas are cooked and rested for 4 to 5 days.
The roasted piñas are double cut and transferred to an above ground pit where it is crushed by a traditional horse-drawn 3-ton stone wheel. The sweet fruit breaks down into a mash.
The mash is put into open air sabino wood vats where they are set to rest for 4 to 6 days in pure spring water as the wild ambient yeasts convert the mash into “tepache”.
The tepache is placed into copper alembic pot stills, heated to an exact temperature for 2 days where they are double-distilled in small batches to achieve the smoothest expression of the agave.
La Bendición Espadín, pineapple juice, are poured into the shaker and shaken with ice. Strain mixture into a frosted worm salt-rimmed old fashioned glass filled with ice cubes. Garnish with a pineapple slice.
La Bendición Espadín, Blue curaçao, lemon juice, natural syrup, lemon-lime soda are added into shaker with ice. Shake and strain the mixture into an old fashioned glass filled with ice cubes. Garnish with a lemon slice.
Muddle La Bendición Espadín, cucumber, lime juice, white sugar in shaker. Lemon-lime soda is added into the shaker with ice. Shake and strain the mixture into a brandy glass filled with crushed ice. Garnish with a cucumber slice.
La Bendición Espadín, coffee liqueur are added into an old fashioned glass filled with one large ice cube. Garnish with a strip of cinnamon bark.
La Bendición Espadín, natural syrup, lemon, kiwi are added into shaker. Shake and pour mixture into a brandy glass filled with crushed ice. Top with soda water.
La Bendición Espadín, hibiscus syrup, lemon juice, sugar are poured and mixed into a pink salt-rimmed old fashioned glass filled with ice.
La Bendición Espadín, Damiana liqueur, passion fruit concentrate are added into shaker with ice. Shake and strain the mixture into a frosted chili powder-rimmed old fashioned glass. Garnish with a serrano pepper.
La Bendición Espadín, frozen cucumber puree, lemon juice, sugar are poured and mixed into a frosted worm salt-rimmed old fashioned glass. Garnish.
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