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.

Nose : Smoky and rich with stony minerality - abandoned fire pits in a damp forest. Hiding under the smoke is pungent cooked agave, with cooked fruit, sweet spice and a hint of fruity sourness. Peppery spice sits underneath it all, with a touch of coal smoke. Palate : Soft and sweet, with puckering sour fruit balanced by a sweet and candied cooked agave note that also is very vegetal. The smoke is well-integrated, as is the stoniness from the nose, giving a background of rich and warming peppery spice and campfire notes. Finish : Initially peppery and spicy, with creamy and fruity notes building and then slowly fading.