Tasting Notes
Nose: Citrus notes of blood orange combine with mineral notes, followed by deep aromas of black cherry and bitter dark chocolate. More herbal notes and mustard greens develop as time nose on, but still sweet and fresh.
Palate: Dry and crisp on the palate, balanced by fruity notes of black berries and grapes. Mineral notes build with freshness prevailing.
Finish: Fruit aspects fade into fresh, herbal tones, and bitter dark chocolate. Even after a few minutes fresh sensations prevail.
Production Details
Agave: Americana, Univittata & Funkiana.
Cooking: Underground stone pit using black oak.
Crushing: Mechanical Mill.
Fermentation: Stainless steel vats with natural yeast.
Distillation: Double Distilled.
Still Type: Copper pot.
Ageing: 60 days aging in glass.
Water Source: No information.
Other: N.A.
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.
TAMAULILPAS
In the far north-east of the Mezcal Denomination of Origin region, mezcal made in Tamaulipas is unique and rarely found outside of Mexico. Two of the agave varietals used, known as Amole (Agave Funkiana and Agave Univittata), are endemic to this state. These small football-sized agave hearts are cooked together with the much larger Agave Americana by Maestro Mezcalero Cuauthemoc Jacques following the traditional method of production, using a horno de tierra (ground oven), natural fermentation with wild yeast in wooden vats, and small scale distillation in copper pot stills. The flavour profile obtained is like no other mezcal: fresh and mineral, balanced by black forest fruits.
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