Mezcal Derrumbes Oaxaca is the first expression of Derrumbes, representing the rich character of the Central Valleys of Oaxaca, the epicentre of agave biodiversity. It is an ensemble of Espadín and Tobalá, bottled at 96 proof (48% ABV).
It is produced by third-generation agave farmer and maestro Javier Mateo and his family in Santiago Matatlán. The agave is pit roasted with black oak and ground with a tahona, then goes through a wild fermentation using pulque as an aid, with water from the ancestral Zapotec town of Mitla.
The result is a round, full-bodied, viscous mezcal with a light smokiness that gives way to minerality and delicate fruit. Aromas of fresh jasmine, citrus, pine and acacia honey lead to citrus and pine with rich agave sweetness, traditional spice and subtle smoke.
A characterful expression of Oaxacan tradition, it is a fine gift for mezcal lovers.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Mezcal and other agave spirits are traditionally sipped from a copita or a small clay cup, in small sips, often alongside orange slices dusted with sal de gusano. Many are made in tiny batches by individual families, so each bottle is a snapshot of a particular place, agave and season.
Tasting Notes
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Aroma: Fresh jasmine, citrus, pine and acacia honey.
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Palate: Citrus, pine and rich agave sweetness.
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Finish: Traditional spice, minerality and subtle smoke.
Specifications
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Producer: Derrumbes (Maestro Javier Mateo)
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Style: Mezcal, Joven
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Agave: Espadín and Tobalá
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Proof / ABV: 96 proof (48% ABV)
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Region: Santiago Matatlán, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it neat, slowly, from a copita. It pairs with grilled meats, citrus salads or fresh cheese.
Frequently Asked Questions
Which agaves are used?
Espadín and Tobalá.
Who makes it?
Maestro Javier Mateo and his family in Santiago Matatlán.
How is it fermented?
Wild fermentation with pulque, using water from Mitla.
Explore more in our Tequila collection.
