Derrumbes San Luis Potosi is made from the region’s wild agave Salmiana, giving it a unique, vibrant flavor not found in other mezcal. Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills.
Tasting notes include minerality, green peppers, melon, tropical fruits, kaffir lime, and truffle.
43.9% abv