Tasting Notes for Los Danzantes Joven Mezcal
Aroma: Well-balanced aromas of roasted agave blended with a mix of green herbs and sharp freshness.
Taste: Light, refined flavors of roasted agave accented by hints of sweet citrus and herbs.
Finish: Strong lingering notes of roasted agave, a persistent citrus flavor and mesquite smoke.
This artisanal mezcal is produced with 100% Espadín, hand-harvested from the Oaxaca Valley plains. It is roasted in a conical stone lined pit which infuses flavors of the earth, volcanic rock and local woods, bringing a little bit of Mexico to our palates. Milled in a traditional tahona pulled by a horse and fermented in pine tinas for around 2 weeks using only wild yeast. We dunno why, but apparently they keep classical music playing for the enjoyment of the yeast during the whole fermentation time. Can't hurt to keep the yeast happy I guess!
Silky smooth and well balanced with tons of citrus, Los Danzantes Joven will satisfy both the seasoned and new mezcal drinkers. Enjoy neat or on the rocks.
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 housed in a traditional mud brick building. Working with Héctor Vázquez Abarca as both Master Distiller and production manager, and Karina Abad Rojas, a trained lab chemist, the team kickstarted the Mezcal renaissance and continue to push the limits of how mezcal is perceived and drank.
The team exclusively uses agave Espadín for their Mezcal production and 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 pulled by a horse (called Sansón and who also loves to eat maguey apparently ), and then the milled solids and juice are transferred to open-top 300-gallon pine fermentation vats. Fermented with natural yeast for one to two weeks, the juices and solids are then double distilled in direct gas fired copper pot stills with the second distillation in a 300 litre Portuguese made copper pot still.
It takes 14 pounds of agave to craft 1 bottle of mezcal and only 100 litres a day are produced, that’s only 3000 litres per year. 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. At Los Danzantes, they aren't really fans of the aging since it makes the spirit taste too similar to any other aged spirit where the wood character can dominate, but they acknowledge it's a good way to introduce mezcal to new drinkers so we can expect to see more aged expressions in future.
Producer Los Danzantes Distillery Style 100% Espadín Joven Mezcal Volume 75cl ABV 43%