Los Danzantes Tobalá Mezcal Joven is made from wild tobalá agave and rests at 48% ABV. Produced by mezcal master Karina Abad Rojas, it is cooked in an underground conical wood-fired oven using white oak and mesquite, milled with a horse-drawn stone mill and naturally fermented for five days in 800L wooden vats with native yeasts before undergoing two discontinuous distillations in a 250L copper still.
Extremely subtle. While this might delight the mezcal purists, a novice drinker could be forgiven for wondering what all the fuss is about. I’m somewhat intermediate, so I am balancing my intellectual and hedonistic reactions here.