Derrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. 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 agave 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, the resulting liquid is 48% ABV and is rested for up to three months in large glass bottles.
Big and bold, with delicate notes of jasmine, citrus, acacia honey, cracked black pepper and dark chocolate balanced on a rich and pungent base of varnished wood, petrol and oily cloths.
Lively, with leather and wood smoke providing support for fresher and lighter flavours of citrus, raisins, pine needles, and sweeter and stickier notes of freshly cooked agave.
Full and long, with sweet fruit and smoke carried through until the end.
A thick, flavoursome and intriguing spirit. The intense flavours provide a backbone, but don’t swamp the more delicate notes.
From the importer: Traditional pit-roasted, mule-drawn tahona-crushed, open fermented, double-distilled mezcal from 100% semi-wild Agave Barril (Agave karwinskii var.) harvested at 10 years of age, bottled at 46.4% ABV. Produced...
FROM THE IMPORTER: AGAVE CENIZO IS MUCH LIKE MADRECUIXE, ANOTHER MEMBER OF THE KARWINSKII FAMILY OF AGAVES. UNLIKE ITS RELATIVES, HOWEVER, IT PREFERS TO GROW IN WILDER, RUGGED TERRAIN AND USUALLY HAS A DISTINCT GREYISHGREEN HUE....
Traditional pit-roasted, mule-drawn tahona-crushed, open fermented, double-distilled mezcal from 100% wild-harvested Agave Cuixe (Agave karwinskii var.) harvested at 13 years of age, bottled at 47% ABV. Produced in Santiago Matatlan,...