The first expression of Derrumbes naturally represents the rich character of the Central Valleys of Oaxaca, epicenter of agave biodiversity. An ensemble of two of its most representative species – Espadín and Tobalá – it is produced by the skillful hand of 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 thru a wild fermentation using pulque as 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
Santiago Matatlán
Javier Mateo
Agave Espadin & Tobala
Cooked underground stone pit with Black oak
Milled in Tahona
Fermented in Wood vats with fibers & Natural wild yeast
Cooper pot Still
60+ Days of Maduration
48° Vol Alc
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