Derrumbes signature style is to cook their agave in stone pits underground, using black oak. They use underground tanks lined with pine wood for fermentation and wooden stills for distillation.
Nose: Sun-dried vegetables, leather, dried fruit, and sweet smoke.
Palate: White pepper, jasmine, fennel, and spices.
Finish: Lightly charred, with touches of tobacco, minerals, and chile.
This is one of our favorites such a great mezcal very high quality. Cheers!
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