Origin: Mexico

Made with agave salmiana variety that has a very low yield, compared to the Blue Agave it is around four times less. The agave is cooked once crushed by a tahona, naturally fermented with wild yeasts and distilled twice in small copper stills.

Transparent and clear color. Derrumbes San Luis mezcal is rich in herbs (pepper, cardamom, musk). Notes of leather, fruits (citrus, red fruits, cherries) and salt. Flowers and aromatic herbs, and licorice.

Bot. 70Cl. 43º

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.