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Derrumbes approaches mezcal with terroir as a guiding principle. Each bottling focuses on one region specifically, encompassing the varieties of agave and varied production styles of that place. While we cannot come close to saying that these bottlings are definitive of each state they represent, they are a great snapshot of mezcal’s eccentricity based on location. The team behind this brand is Venenosa’s Esteban Garibi and Sergio Mendoza Garcia of Don Fulano, two well-established names in the artisanal spirits world of Mexico. Oaxaca is the center of agave biodiversity in Mexico, and this is an expression of two of its most iconic species: Espadín and Tobalá. This mezcal comes from the deft hands of third generation agave farmer and maestro Javier Mateo and his family, located in the town of Santiago Matatlán. Pit roasted with black oak and ground with tahona, it goes through wild fermentation with the aid of pulque and water from the ancestral Zapotec town of Mitla. On the palate it is full-bodied and round in texture, with a delicate smokiness that yields to subtle fruity notes and a subtle mineral core.