Los Danzantes Coyote mezcal is produced from Coyote maguey, grown in the Rìo Flor area in Zimatlan de Alvarez.
It is cooked in an underground conical wood-fired oven fired with white oak. Fermentation is natural and lasts 8 days, in 800-litre wooden vats with indigenous yeasts. The discontinuous distillation process takes place in two stages.
Produced by Maestra Mezcalera Karina Abad Rojas, this mezcal is fresh and rounded.
