Derrumbes mezcal is a collection of geographically diverse mezcals that have been hand selected by the brand owners. Stretching from Oaxaca to Michoacan and beyond, each bottle of mezcal is made using different agaves and production methods. We are truely lucky to have access to some of these very small batch producers.
Derrumbes Oaxaca showscases the maguey diversity of Oaxaca in a perfectly crafted, blended mezcal. Produced from Espadin and Tobala, it shows off the rich characteristics of the Central Valleys. The maestro mezcalero, Javier Mateo, is a 3rd generation agave farmer in the town of Santiago Matatlan.
The traditional production techniques include the use of volcanic rock-lined pits to roast the agaves, fueled with black oak hardwood, milled with a big tahona and fermented naturally in wooded tubs but aided with pulque and water from the ancestral Zapotec town of Mitla and then finally distilled together twice in copper pot stills.
The amazing profile is all thanks to the Agaves, how they are cared for and the terroir mineral-rich soil that imparts unrivalled flavour into the Agave sugars and, ultimately your glass.
AROMA: On nosing, the first thing you notice is that this is a complex spirit. Initial investigation reveals fresh jasmine and citrus aromas before more pungent notes of acetone, pine and acacia honey are highlighted by a gentle smokiness.
TASTE: Lively on the palate, fresh flavours of citrus and pine combine with a rich sweetness from the agave to give a little spiciness again underlined by a subtle smokiness.
Finish: The finish is extremely full, with the sweet character combining with the smokiness to make this mezcal very moreish indeed.
ENJOY: Sipped slowly. Take your time and “kiss” this mezcal. Look past the alcohol and unlock a hidden world of agave goodness
Production NotesPlease note: Every care has been taken to ensure our production notes are as acurate as possible. Where you detect any issues, please let us know and we'll fix them right up.
- Master Distiller: Javier Mateo
- Maguey: Espadin,Tobala
- Town/ Village: Santiago Matatlán
- State: Oaxaca
- Classification: Artisanal Mezcal
- Expression: Joven,Ensamble
- Cooking method: Conical Earthen Pit
- Extraction method: Stone Wheel
- Fermentation: Wooden Fermentation Tubs,With Pulque
- Still type: Copper Pot
- Distillation: Double
- ABV: 46.0 %
- Website: http://mezcalderrumbes.mx/
- Choosing a selection results in a full page refresh.