Derrumbes Mezcal Tasting Notes

Posted: March 6, 2015 in Mezcal, White Spirits

Derrumbes Mezcal Oaxaca 48%

Espadrin Agave/ Lot D-001/ Dist: April 2013/ Tasted: Oct 2014

Lightly smoked aromas of pure/ natural/ earthy agave with hints of white wine vinegar, straw and devolping notes of manure and pepper. Lightly oiled and very complex

The palate shows loads of natural agave character and pepper. Gently smoked with a serious intensity. Very long and very peppery. The alcohol does ry the finish a little but it definitely has some depth!

Derrumbes Mezcal Michoacan 49%

Cenizo Agave/ Lot 2/ Dist: May 2014/ Tasted: Oct 2014

The nose is pungent and smoky. Fresher than the Oaxaca with again a natural agave character. Hints of white wine vinegar and a touch of vanilla come through.

The palate is very fresh and citric with gentle pepper and white wine vinegar notes. The black pepper notes develop pleasantly to be joined by a touch of white pepper. Lovely depth and again a little dry on the finish, but the spoirit has plenty of substance to balance.

Derrumbes Mezcal Durango Mezcal 46%

Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo (“ash”, because of the colour). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills.

Tasted: Nov 2017

Intense aromas of slightly acerbic agave, which gives the nose a wild and natural fele. Subtly peppery with some lovely, fresh white fruit and mineral notes.

The palate is fresh and earthy with crisp agave, pepper and plenty of spirit character. Intense, mineral and almost citric middle, leads to a mouth-watering finish which is balanced by some sweet, pulped fruit and lingering black pepper.

Derrumbes Mezcal Zacatecas  42%

Composed of 100% Agave Tequiliana Weber, variety Azul (Blue Agave). Hacienda De Guadalupe is in Juitzila, Zacatecas, a few miles from the tequila valley just across the state border. Maestro Mezcalero Jaime Bañuelos smokes the blue agaves in a Horno de Tierra (roasting pit), then crushes them with a traditional tahona, ferments naturally with wild yeast, and distils in small copper pot stills.

Tasted: Nov 2017

The nose is full, rich and smoky with pepper and rich agave notes. Superb depth of pulped fruit along with hints of vanilla and charred wood.

The palate is full and soft with the Blue Agave giving it a very Tequila-like feel with pulped fruit and a light smokiness. Wonderfully soft with a rounded fruity character and hints of earth and charred wood. Long and fairly citric with a seriously intense mineral finish.



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