Derrumbes Oaxaca Mezcal St-Emilion The initial rush of peat

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

A Zinfandel that draws its power from sophistication instead of raw alcohol content

Barrel aged for 8 months in 20% new French oak

resulting in the mellow

caramel and black current gracefully evolve into soft supple tannins and a signature zing that balances the wine

Derrumbes Oaxaca Mezcal St-Emilion The initial rush of peatDerrumbes 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