A Derrumbes Mezcal Oaxaca is made from Espadin agave (Agave angustifolia) in the region of Oaxaca.
The agave hearts, after the leaves have been cut off, are baked in traditional stone ovens in the ground, with the addition of black oak. Double-distilled in copper pot stills. Before bottling, it is left to rest in large glass containers for up to 3 months.
Nose: sweet, with notes of fruits and burnt wood
Palate: light, with some baked agave, citrus, some smoke and a touch of herbs
Finish: long, with a slight smoke and herbal pine