Derrumbes Mezcals explore an abundant expression of the rich soils and climates, the exuberant diversity of agave species and production techniques that shape Mexico's finest Mezcals.
From Oaxaca, to Michoacan and beyond, Derrumbes tend to cook their agave in stone pits underground (unless it's their San Luis Potosi expression which uses a 'horno' like small traditional Tequila producers) using black oak to give a light smokiness which brings out the fruit, mineral or herbal notes depending on the type of agave used. Unique fermentation processes include; underground tanks lined with pine wood and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavours to be experienced in Mezcal.
