Maguey Espadin is used to make Derrumbes Oaxaca. To give the agave a light smokiness, it is roasted in a subterranean stone pit with black oak, which compliments the mineral and fruit notes of the Espadin from which it is made. The inclusion of pulque from the agave Americana aids the fermentation process organically before wild yeasts finish the 72-hour procedure. Derrumbes Oaxaca is distilled twice in copper pot stills, yielding a 48 percent ABV liquor. It is resting in big glass containers for 60 days.
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