Description
Derrumbes’ debut bottling comes from the Central Valleys of Oaxaca, a region known for its agave biodiversity. It blends two of the valley’s signature species, Espadín and Tobalá, and is made by Maestro Javier Mateo, a third generation agave farmer, alongside his family in Santiago Matatlán.
The agave is roasted in a pit with black oak, crushed by tahona, then left to ferment wild with pulque as a starter and water drawn from the old Zapotec town of Mitla. Bottled at 48% ABV in a 750 ml format, it drinks full bodied and round, with sweet molasses and vanilla on the nose, touches of tropical fruit and spice, and a light smoke that opens onto minerality and gentle fruit.
