About Los Danzantes

Los Danzantes, a forerunner of the mezcal renaissance, started producing high-quality mezcal for Mexico's finest dining establishments. They have taken mezcal to new heights with their refined mature expressions, and they show no signs of stopping. Jaimé and Gustavo Muoz, who are identical twins, bought a small distillery in 1997 so that they could serve Mezcal at their five restaurants. Since 2009, the company has been led by Karina Abad Rojas, a skilled laboratory scientist who insists on using only Espadn agave in their Mezcal. After being handpicked, agave are transported to a distillery where they are individually broken up and roasted over a mesquite fire pit located deep underground. The agaves are roasted for three days before being crushed and juiced using a traditional stone mill. The milled solids and juice are then moved to open-top 300-gallon wood fermenting vats. The juices and solids undergo spontaneous yeast fermentation for a week to two before being distilled twice in small copper pot stills. Making only one bottle of agave nectar requires 14 pounds of agave. Unlike the Reposado and Aejo, which are both extremely limited, the Blanco is issued virtually immediately.