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Derrumbes OaxacaDerrumbes Oaxaca is made with maguey Espadin (ands sometimes maguey Tobala). The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72 hour process. Derrumbes Oaxaca is twice distilled in copper pot stills and

and fermentation using a unique blend of rain and spring water

but this name is not used at all locally

AGAVE TYPE: Blue Weber Agave (Tequilana Weber)

such as hand-milling the cooked agave rather than using a mechanical shredder

The overall profile is harmoniously balanced

Macrocantha) native to Puebla’s Mixteca region

and fermented in open-air stainless steel vats with natural yeast before being double-distilled in copper pot stills using deep well water

The aroma reveals agave

With the help of serendipitous timing

Shortly thereafter

and green pepper leaves a tingling impression

this spirit is beautifully balanced by the warm spice of cardamom