Description
Mezcal Derrumbes Oaxaca
The first expression of Derrumbes naturally represents the rich character of the Central Valleys of Oaxaca; the epicenter of agave biodiversity. An ensemble of two of its most representative species – Espadín and Tobalá – it is produced by the skillful hand of a third generation agave farmer and Maestro Javier Mateo and his family in the town of Santiago Matatlán. Pit roasted with black oak and tahona ground, it goes through a wild fermentation using pulque as an aid and water from the ancestral Zapotec town of Mitla. The result is a round, full body mezcal with a light smokiness that gives way to its minerality and delicate fruitiness.
