From Oaxaca, to Michoacan and beyond, Derrumbes tend to cook their agave in stone pits underground (unless it’s their San Luis Potosi expression which uses a ‘horno’ like small traditional Tequila producers) using black oak to give a light smokiness which brings out the fruit, mineral or herbal notes depending on the type of agave used. Unique fermentation processes include; underground tanks lined with pine wood and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavours to be experienced in Mezcal.
