Derrumbes Oaxaca is made with maguey Espadin (ands sometimes maguey Tobala). The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72-hour process. Derrumbes Oaxaca is twice-distilled in copper pot stills and rested for 60 days in large glass containers.

Aromas: Smoked agave, earthy minerals, citrus zest, and light floral notes. Also present: hints of chocolate, black pepper, and leather.
Palate: Full-bodied with flavors of roasted agave, dried fruit, anise, and a smoky backbone. The finish is smooth, slightly woody, and long-lasting.

Derrumbes Oaxaca is a classic espadín mezcal, embodying the iconic smoky, earthy profile of the region.

AGAVE TYPE: Espadín (Agave Angustifolia)
REGION: Oaxaca, Mexico
COOKING: Earthen pit with river stones and mesquite wood
EXTRACTION: Tahona
WATER SOURCE: Deep well
FERMENTATION: Open-air, Wild yeast, Wooden vats
DISTILLATION: 2x distilled
STILL: Copper pot

About the Distillery:
Produced in Santiago Matatlán, Oaxaca, by experienced mezcaleros using traditional methods that have been passed down for generations.

ABV/PROOF: 45% ABV
OTHER: No additives, Handcrafted, Small-batch