Mezcal Derrumbes Oaxaca Espadin-Tobala
Derrumbes Oaxaca is a rich representation of the central valleys of Oaxaca, the epicentre of Agave biodiversity. This Oaxacan spirit goes one step further in that it is an ensemble of two of the most representative and prized Oaxacan Agave species, Espadin and Tobala. Produced by skilful hands of third-generation Agave farmer and Maestro Javier Mateo at his family in the town of Santiago Matatlan, Oaxaca.
How It Is Made
The Central Valleys of Oaxaca are a well-known area for mezcal production, Oaxaca produces close to 90% of Mezcal exported around the world. The traditional production techniques include the use of volcanic rock-lined pits to roast the agaves, fueled with black oak hardwood, milled with a big tahona and fermented naturally in wooded tubs but aided with pulque and water from the ancestral Zapotec town of Mitla and then finally distilled together twice in copper pot stills.
The amazing profile is all thanks to the Agaves, how they are cared for and the terroir mineral-rich soil that imparts unrivalled flavour into the Agave sugars and, ultimately your glass.
|Agave / Plant Type|
Copper Pot Still