Derrumbes Oaxaca Mezcal St-Emilion In the tradition of American

In the tradition of American and Scottish whiskey making

The initial rush of peat and wood smoke is followed by a gentle sweetness

serve neat at room temperature in a rocks or whiskey glass

sustained conclusion exemplifies the wine's elegant balance and complexity

Derrumbes Oaxaca Mezcal St-Emilion In the tradition of AmericanDerrumbes Oaxaca is a perfect example of a mezcal from the Central Valley of Oaxaca. The agave is cooked in an underground stone pit using black oak to give a light smokiness, which complements the mineral and fruit notes of the Espadin agave from which it is crafted. The fermentation is naturally aided by the addition of pulque from the agave Americana before wild yeasts complete the 72 hour process. Derrumbes Oaxaca is twice distilled in copper pot