Los Danzantes Tobala Mezcal

In the mountains of Oaxaca, the Tobalá used by Los Danzantes matures for 12–15 years before harvest. This small, wild-growing agave is worked through traditional methods, including hand-milling and copper pot distillation. Time in the field and careful processing define the production of this clear mezcal.

Cooked agave meets the sweet-tart scent of quince on the nose, with green herbs and subtle minerality. The palate is light, carrying citrus zest, gentle agave sweetness, and soft floral notes. Bright herbs remain present throughout. The finish is clean, with lingering green herbal character and a restrained thread of smoke.

Drink neat from a copita or veladora. Orange slices with sal de gusano make a traditional accompaniment. At the table, try fresh ceviche, grilled nopales, roasted vegetables, or goat cheese. A quince or apricot tart also suits the fruit notes.