Derrumbes Zacatecas Mezcal Joven, Mexico

A canyon separates Huitzila from the Tequila Valley, but the Bañuelos family’s production methods give Derrumbes Zacatecas Mezcal Joven its own distinct identity. Made with Azul and Masparillo agaves, this 48% ABV mezcal combines pit roasting, machete chopping and mechanical shredding with natural fermentation in wood. Double distillation in a stainless steel pot still fitted with a copper coil completes an expression shaped by roasted agave, citrus, pepper and earthy smoke. It offers a compelling view of the traditional mezcal-making practices that persist alongside the region’s better-known tequila-style production.

Product Details:

• Alcohol by Volume (ABV): 48%
• Proof: 96 U.S. proof
• Agave Species: Agave tequilana Weber, variety Azul, and Agave guadalajarana, locally known as Masparillo
• Cooking: Underground pit roasting
• Milling: Hand-chopped with machete and mechanically shredded
• Fermentation: Natural fermentation in wooden vessels
• Distillation: Double distillation
• Still: Stainless steel pot still with a copper coil
• Maestro Mezcalero: Jaime Bañuelos
• NOM: F283D

Sensory Description:

Peppery aromas lead into green, leafy agave, citrus zest and earthy mineral notes, with pit-roasted smoke adding depth. The palate brings together roasted agave sweetness, lime and candied orange, supported by savory spice and a saline edge. Its texture is mouth-coating yet retains a delicate interplay between fruit, smoke and green chile warmth. Earthy tones provide a grounding counterpoint to the brighter citrus flavors. As the smoke softens through the finish, fresh agave, savory richness and a subtle mint-like lift remain.

Distiller’s Background:

Derrumbes was developed by Esteban Morales and Sergio Mendoza to showcase the regional diversity of Mexican mezcal through local agaves, landscapes and production traditions. Each expression represents the work of a particular producing family rather than a single distillery’s approach applied across the range. For Zacatecas, Maestro Mezcalero Jaime Bañuelos and the Bañuelos family work in Huitzila, across the canyon from the Tequila Valley, preserving pit roasting and other traditional methods in a region strongly associated with tequila-style spirits. Gallo invested in Derrumbes in 2024 and became its exclusive U.S. importer, expanding distribution of the collection and its participating producers.

Serving Suggestions:

Serve at approximately 60 to 65°F in a copita or small tulip-shaped spirits glass, taking small sips to explore the relationship between roasted agave, citrus, and smoke. A few drops of water offer a useful way to adjust the intensity without chilling the aromas. For cocktails, try it in a mezcal Margarita or a grapefruit highball, where fresh acidity complements its peppery, savory character. Pair with grilled mushrooms, charred peppers, pork tacos or citrus-dressed seafood. Roasted pepitas, lightly salted tortilla chips and firm sheep’s milk cheese make straightforward snack companions.