Derrumbes San Luis Potosí is made using Salmiana agave, that are picked at their maturity and then cooked in an above ground oven known as hornos using volcanic rocks heated by dry quiotes.

Derrumbes San Luis Potosí is a relatively austere nose that gives way to a sweet and complex palate that’s very approachable for a traditional mezcal. This mezcal is well balanced and fruity, this is a great mezcal for sipping.

Nose : Smoky and rich with stony minerality - abandoned fire pits in a damp forest. Hiding under the smoke is pungent cooked agave, with cooked fruit, sweet spice and a hint of fruity sourness. Peppery spice sits underneath it all, with a touch of coal smoke.

Palate : Soft and sweet, with puckering sour fruit balanced by a sweet and candied cooked agave note. The smoke is well-integrated, as is the stoniness from the nose, giving a background of rich and warming peppery spice and campfire notes.

Finish : Initially peppery and spicy, with creamy and fruity notes building and then slowly fading.

Mezcal is a category that has captured the imagination of UK bartenders and drinks enthusiasts. Five years ago, you would have struggled to find a bottle of Mezcal in any bar or off-licence. Today, we are spoilt for choice by the range on offer.

From Oaxaca, to Michoacan and beyond, Derrumbes tend to cook their agave in stone pits underground (unless it's their San Luis Potosi expression which uses a 'horno' like small traditional Tequila producers) using black oak to give a light smokiness which brings out the fruit, mineral or herbal notes depending on the type of agave used. Unique fermentation processes include; underground tanks lined with pine wood and distillation via a wooden still, all of which guarantee some of the most intriguing and unique aromas and flavours to be experienced in Mezcal.