Description
Derrumbes Oaxaca is an ensemble of two of Oaxaca’s most iconic agaves: Espadín and Tobalá. It is made by the skillful hands of Javier Mateo in the village Santiago Matatlán. Two parts Espadín to one part Tobalá is the perfect ratio that allows this mezcal to harmoniously express characteristics of both agaves.
Village: Central Valley
Mezcalero: Javier Mateo
Agave Sugars: Espadín and Tobalá
Cooking Method: Underground pit oven
Roast: Black oak
Crushing Method: 100% tahona stone crushed
Fermentation: Wood tanks with pulque; wild yeast
Still Style: Copper pot
Distillation: Double distilled
Tasting Notes: A bold liquid that leaves a viscous trail around the rim of the glass. On the nose, one notices that this is a complex spirit. Initial investigation reveals fresh jasmine and citrus aromas before more pungent notes of acetone, pine and acacia honey are highlighted by a gentle smokiness. Lively on the palate, fresh flavors of citrus and pine combine with a rich sweetness from the agave to give a little spiciness underlined by a subtle smokiness.
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