Derrumbes Michoacan Mezcal Joven, Mexico

A regional wooden-and-copper still helps define Derrumbes Michoacan Mezcal Joven, an expression that brings together ripe fruit, forest-like herbs and savory smoke. Chino and Alto agaves contribute complementary personalities: Agave cupreata supplies mature fruit notes, while Agave inaequidens adds an herbal character reminiscent of the surrounding pine forests. Underground fermentation and direct-fire distillation preserve the regional approach behind this 45% ABV mezcal, giving it both aromatic brightness and considerable depth.

Product Details:

• Alcohol by Volume (ABV): 45%
• Proof: 90 U.S. proof
• Agave Species: Agave cupreata, locally known as Chino, and Agave inaequidens, locally known as Alto
• Cooking: Underground stone-lined pit
• Cooking Fuel: Black oak
• Milling: Mechanical shredder
• Fermentation: Underground clay vats covered with wood to moderate temperature changes
• Distillation Method: Regional Filipino-style distillation over direct heat
• Still Construction: Wooden body with a copper cooling vessel
• Resting: Rested in large glass vessels before final bottling
• Maestro Mezcalero: Joel Vieyra Rangel

Sensory Description:

Fresh green aromas suggest pine needles, leafy herbs and cut grass, with citrus blossom providing a lighter aromatic accent. Earthy mineral notes and wood smoke bring a savory counterpoint to the fruit. The palate opens with agave pepper and ripe sweetness, developing into juicy citrus, tropical fruit and melon. Herbal freshness and lively acidity keep the richer flavors lifted, while smoke adds depth without obscuring the agave. The finish draws together pine, stone-like minerality and lingering smoky fruit, balancing the mezcal’s generous flavor with a refreshing herbal edge.

Awards & Accolades:

• Double Gold and 97 Points: Tequila Mezcal Challenge, 2024
• Silver: Craft Distillers Spirits Competition, 2024

Distiller’s Background:

Derrumbes was developed by Esteban Morales and Sergio Mendoza to introduce drinkers to the diversity of Mexico’s mezcal-producing regions through their agaves, landscapes, and local techniques. Its Michoacan expression highlights the work of Maestro Joel Vieyra Rangel in El Aguacatito and the region’s distinctive wooden-and-copper distillation equipment. In this Filipino-style arrangement, a wooden still body works with a water-cooled copper vessel to condense the spirit, preserving a method closely associated with local production traditions. The combination of Chino and Alto agaves further distinguishes Michoacan within the Derrumbes collection. Gallo invested in the brand in 2024 and became its exclusive U.S. importer.

Serving Suggestions:

Serve at approximately 60 to 65°F in a copita or small tulip-shaped spirits glass, allowing a little time for the fruit and herbal aromas to open. Begin neat, then try a few drops of water to explore the balance of pepper, smoke and citrus. For cocktails, its fruit and pine-like character works well with fresh grapefruit, lime or restrained pineapple accents. Pair with grilled mushrooms, roast pork, charred vegetables or seafood dressed with citrus and herbs. Roasted pepitas, mild sheep’s milk cheese and lightly salted corn tostadas offer simple snack pairings that complement its savory depth.