Destilería Los Danzantes - Los Nahuales Mezcal

Oaxaca, Mexico

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  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal
  • Destilería Los Danzantes - Los Nahuales Mezcal

Pino Suárez
Santiago Matatlán, Oax., Mexico

 

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About
Destilería Los Danzantes - Los Nahuales Mezcal

A harbinger of the mezcal renaissance, Los Danzantes began distilling fine mezcal for top restaurants throughout Mexico.  Now, they continue to push the limits of how mezcal is perceived and drank with their elegant aged expressions. 

Introducing Destilería Los Danzantes - Los Nahuales Mezcal

In 1997, when identical twins Jaimé and Gustavo Muñoz wanted Mezcal for their five restaurants, including the well-known Los Danzantes in the city of Oaxaca, they purchased a small distillery. Working with Karina Abad Rojas, a trained lab chemist, since 2009, the team exclusively uses agave Espadín for their Mezcal production.

Once the agave are harvested by hand, they are delivered to the distillery where they are cut, one by one, into smaller pieces and roasted in a below-ground fire pit, using mesquite for fuel. After roasting for three days, the agaves are crushed and juiced using a traditional stone mill, and then the milled solids and juice are transferred to open-top 300-gallon wood fermentation vats. Fermented with natural yeast for one to two weeks, the juices and solids are then distilled twice, in small copper pot stills.

It takes 14 pounds of agave to craft 1 bottle. The Blanco is released almost immediately, while the Reposado is aged in French Nevers oak casks for 9-12 months, and the very limited Añejo for 18-24 months.