Derrumbes Mezcal Joven 100% Agave Oaxaca is produced by Javier Mateo, who uses
traditional methods in the Mexican state of Oaxaca. As the Espadin agave
contributes fruity, smoky notes and the Americana agave spicy nuances, the
result is a multi-layered taste. In Oaxaca, the agave hearts, which are cooked
in underground stone ovens fired with black oak, are then de-fibered.



They are then fermented in underground tanks lined with pine wood. Before
fermentation, the pulque of Americana agave is added, which helps the wild yeast
during the 72-hour fermentation process. After the mezcal is distilled twice in
copper stills, it is bottled in large glass bottles where it rests for up to
three months.



After this resting process, the Derrumbes Mezcal Joven 100% Agave Oaxaca is
bottled by hand in decorative glass bottles.