Derrumbes takes us on a journey of flavor through the heart of Mexico. Being the most biodiverse Appellation of Origin in the world, every mezcal producing region offers its unique stamp into the tapestry. We delight in offering an abundant expression of the rich soils and climates as well as the exuberant diversity of agave species and production techniques that constitute this magnificent ancestral spirit.
Each bottle of Derrumbes represents a single state and each was chosen to highlight the traditions, the Terroir and organoleptic style of the region where it was made, creating together a mind grabbing experience of variety and nuances.
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.
The second expression of Derrumbes is an elegant combination of Michoacán’s iconic Chino and Alto agaves and its unique ancestral distillation technique. Chino (Cupreata) brings mature fruit notes while Alto (Ineaquidens) complements with a delicate herbaceous character that resembles the pine forests that surround it. It is fermented under the red clay floor of the taberna in pinewood lined pits to protect it from low temperatures to be then distilled in Michoacán’s own Philippine-style stills made of wood staves and copper over direct flame. This exquisite sensorial experience comes from renowned maestro Guadalupe Perez from the village of Tzitzio.
Derrumbes third expression is a mezcal from the dessert produced exclusively from the extensive wild agave Salmiana Crassispina that grows naturally in the High Plateau of San Luis Potosi. With not enough trees to support mezcal production, Maestro mezcalero Manuel Perez forages for dry Salmiana leaves and quiotes to use as fuel. The result is an incredibly unique mezcal that reflects the flavors of its surroundings like no other. This floral and herbaceous mezcal from the village of Charcas has just the right touch of sweetness to balance its delicate intensity.
Derrumbes Zacatecas is made from 100% Tequilana Weber in the village of Huitzila, Zacatecas, right across the majestic barranca (canyon) that divides it from the valley of Tequila. Being so close, Zacatecas is mostly known for mezcal produced in the fashion of Tequila. The Bañuelos family however, are among few mezcaleros in Zacatecas that produce traditional mezcal. Pit roasted, tahona ground and spontaneously fermented, Derrumbes Zacatecas is a rare opportunity to travel back in time to experience a more ancient expression to Blue agave.
This majestic ensemble comes from one of the appellation’s most undiscovered territories. It is also one to cherish as it represents a rare opportunity to explore an area with complex violence problems which make it hard to visit. Maestro mezcalero Cuauhtémoc Jaquez delivers a stunning ensemble with a blend of 3 different agaves: Tamaulipas endemic Funkiana and Univittata, together with Americana. The result is a high-energy spirit that feels sweet, dry and rich with multiple layers of flavor and aroma.
Derrumbes Durango is produced in the remote village of Nombre de Dios in the northern Mexican state. It is a varietal made exclusively of Durango’s endemic agave Durangensis and it represents yet another expression from the Derrumbes family distilled in unique wood and copper stills, this one however, has a neck for external condensation. Maestro mezcalero Uriel Simental delivers this exciting balance of summer fruit, nuts and dry minerality that finishes seamlessly with a beautiful light smokiness.