Discover Mezcal Derrumbes
Derrumbes takes us on a journey of flavor through the heart of Mexico. As the most biodiverse Appellation of Origin in the world, each mezcal-producing region offers its unique stamp on the tapestry of this magnificent ancestral spirit. We delight in offering an abundant expression of the rich soils and climates, as well as the exuberant diversity of agave species and production techniques that constitute Derrumbes Mezcal.
From the earthy and complex notes of Guerrero’s agave Cupreata to the high-altitude character of Oaxaca’s Espadin and Tobalá, each bottle of Derrumbes Mezcal tells the story of its origin. Crafted by master distillers using traditional methods, every sip captures the essence of Mexico’s rich mezcal heritage. Explore our collection to experience the diverse and vibrant flavors of Derrumbes Mezcal.
Derrumbes Guerrero
Derrumbes Guerrero offers a unique expression of Coyuca de Catalán, with agave Cupreata cooked in a pit with white oak. Mechanical extraction and fermentation with wild yeast in tinaco result in a complex and nuanced spirit, distilled in a Philippine Higuera’s tree trunk. Matured for a minimum of 60 days in glass, this mezcal has an ABV of 45%, capturing the rich biodiversity of its region.
Region: Coyuca de Catalán
Master Distiller: Israel Ríos Bucio
Agave: Cupreata
Harvest: Mid
Cooking: Pit with white oak
Extraction: Mechanical
Fermentation: Wild yeast in tinaco
Distillation: Philippine Higuera’s tree trunk
Maturation: 60 days minimum in glass
ABV (Proof): 45% (varies by batch)
Derrumbes Durango
Derrumbes Durango showcases the heart of Nombre de Dios with agave Duranguensis, cooked in an underground stone pit with black oak. Hand extraction with an ax, fermentation in underground wood and clay vats, and distillation in a hybrid wood and copper still produce a mezcal with depth and character. Matured for 60 days in glass, this spirit has an ABV of 45%, offering a true taste of Durango.
Region: Nombre de Dios, Durango
Master Distiller: Uriel Simental
Agave: Duranguensis
Harvest: Mid
Cooking: Underground stone pit, black oak
Extraction: Hand with ax
Fermentation: Underground wood and clay vats
Distillation: Hybrid wood and copper still
Maturation: 60 days minimum in glass
ABV (Proof): 45% (varies by batch)
Derrumbes Tamaulipas
Derrumbes Tamaulipas captures the essence of San Carlos with a blend of agave Americana, Univittata, and Funquiana. Cooked in an underground stone pit with black oak, mechanically extracted, and fermented in stainless vats with natural yeast, this mezcal is distilled in a copper pot still and matured for 60 days in glass. With an ABV of 46%, it presents a rich tapestry of flavors from Tamaulipas.
Region: San Carlos, Tamaulipas
Master Distiller: Cuahutemoc Jacques
Agave: Americana / Univittata / Funquiana
Harvest: Mid
Cooking: Underground stone pit, black oak
Extraction: Mechanical mill
Fermentation: Stainless vats, natural yeast
Distillation: Copper post still
Maturation: 60 days minimum in glass
ABV (Proof): 46% (varies by batch)
Derrumbes Zacatecas
Derrumbes Zacatecas offers a distinct flavor profile with agave Tequilana Weber, cooked in an underground stone pit with black oak. The agave is extracted using a tahona, fermented in stainless vats with natural yeast, and distilled in a copper pot still. This mezcal is matured for 60 days in glass, resulting in an ABV of 48% and a unique taste of Hacienda de Guadalupe.
Region: Hacienda de Guadalupe, Zacatecas
Master Distiller: Jaime Banuelos
Agave: Tequilana Weber
Harvest: Low
Cooking: Underground stone pit, black oak
Extraction: Tahona
Fermentation: Stainless vats, natural yeast
Distillation: Copper pot still
Maturation: 60 days minimum in glass
ABV (Proof): 48% (varies by batch)
Derrumbes San Luis Potosi
Derrumbes San Luis Potosi embodies the authenticity of Charcas with agave Salmiana Crassipina. Cooked in a masonry oven with a stone pit and black oak, extracted with a tahona, and fermented in masonry vats with natural yeast, this mezcal is distilled in a copper pot still and matured for 60 days in glass. With an ABV of 43%, it offers a true reflection of the region’s heritage.
Region: Charcas, San Luis Potosi
Master Distiller: Juan Manuel Pérez
Agave: Salmiana Crassipina
Harvest: Mid
Cooking: Masonry oven with stone pit, black oak
Extraction: Tahona
Fermentation: Masonry vats, natural yeast
Distillation: Copper pot still
Maturation: 60 days minimum in glass
ABV (Proof): 43% (varies by batch)
Derrumbes Michoacan
Derrumbes Michoacan offers a rich and diverse flavor profile with agave Americana y Cupreata. Cooked in an underground stone pit with black oak, mechanically extracted, and fermented in underground wood and clay vats, this mezcal is distilled in a Filipino still with a pine wood and copper vessel. Matured for 60 days in glass, it has an ABV of 45%, capturing the essence of Tzitzio.
Region: Tzitzio, Michoacán
Master Distiller: Lupe Perez Toledo
Agave: Americana y Cupreata
Harvest: Mid
Cooking: Underground stone pit, black oak
Extraction: Mechanical mill
Fermentation: Underground wood and clay vats
Distillation: Filipino still with pine wood and copper vessel
Maturation: 60 days minimum in glass
ABV (Proof): 45% (varies by batch)
Derrumbes Oaxaca
Derrumbes Oaxaca presents a harmonious blend of agave Espadin and Tobalá. Cooked in an underground stone pit with black oak, extracted using a tahona, and fermented in wood vats with fiber and pulques, this mezcal is distilled in a copper pot still and matured for 60 days in glass. With an ABV of 48%, it offers a deep and rich flavor profile that reflects the traditions of Santiago de Matatlán.
Region: Santiago de Matatlán, Oaxaca
Master Distiller: Javier Mateo
Agave: Espadin and Tobalá
Harvest: Low
Cooking: Underground stone pit, black oak
Extraction: Tahona
Fermentation: Wood vats with fiber and pulques
Distillation: Copper pot still
Maturation: 60 days minimum in glass
ABV (Proof): 48% (varies by batch)
