Origin: Mexico
Mezcal Derrumbes Michoacán is a perfect combination of agaves and ancient production techniques. The agave cupreata that provides notes of ripe fruit and the agave Cenizo that provides more herbal notes.
The agave is cooked in stone ovens underground, giving the distillate its smoky character, a typical characteristic of handmade mezcals.
Transparent and bright color. aromas of fern, freshly cut grass and pine needles, also with a sweet touch and notes of ash and wood smoke. On the palate, intense, somewhat sweet and slightly spicy, mineral notes, agave, wood and tropical fruit. Long finish, mineral, fruity and smoky notes.
Bot. 70Cl. 45º
THE DISTILLERY
The Mateo family has been cultivating the agave plantation for three generations. They cook their agave in underground stone pits (unless it's their San Luis Potosí expression that uses an 'oven' like traditional small Tequila producers) using black oak to give a light moisture Fruits, minerals or herbs depending on the type of agave used. Unique fermentation processes include; Underground tanks lined with pine wood and distilled through a wooden mantle, ensuring some of the most intriguing and unique aromas and flavors to be experienced in Mezcal.
