Derrumbes Oaxaca Mezcal Joven, Mexico

Pulque-assisted fermentation gives Derrumbes Oaxaca Mezcal Joven a distinctive place within the traditions of Oaxaca’s Central Valleys. Maestro Mezcalero Javier Mateo and his family combine Espadín and Tobalá agaves, roast them underground with black oak, and grind the cooked hearts with a tahona before wild fermentation and double copper-pot distillation. Bottled at 48% ABV after resting in glass, this ensemble balances a round, full-bodied texture with delicate fruit, floral aromas, and minerality beneath a measured layer of smoke.

Product Details:

• Alcohol by Volume (ABV): 48%
• Proof: 96 U.S. proof
• Spirit Type: Mezcal Joven
• Agave Species: Agave angustifolia, locally known as Espadín, and Agave potatorum, locally known as Tobalá
• Cooking: Underground stone-lined pit
• Cooking Fuel: Black oak
• Milling: Stone tahona
• Fermentation: Approximately 72 hours of wild fermentation in wooden vats, aided by pulque
• Fermentation Starter: Pulque made from Agave americana
• Water: Sourced from Mitla
• Distillation: Double distillation in copper pot stills
• Resting: 60 days in large glass containers before bottling
• Maestro Mezcalero: Javier Mateo
• NOM Identifiers: F283D and O134X

Sensory Description:

Floral aromas suggest apple blossom and jasmine, accompanied by citrus, roasted coffee and gentle wood smoke. The palate is round and substantial, with freshly cooked agave sweetness unfolding into fruit, honeyed notes and a mineral undertone. Roasted cacao, coffee bean and smoky leather provide depth, while pepper and citrus zest keep the richer flavors lively. Delicate herbal and pine-like accents emerge around the fruit, adding definition without overwhelming it. The finish carries sweet agave, fruit, and lingering smoke, preserving the balance between aromatic finesse and roasted intensity.

Awards & Accolades:

• Gold: L.A. Spirits Awards, 2025
• Silver: San Francisco World Spirits Competition, 2025
• Silver: Craft Distillers Spirits Competition, 2024

Distiller’s Background:

Derrumbes presents Mexico’s mezcal traditions through a collection of regional expressions, each shaped by local agaves and the methods of its producing family. Its Oaxaca release comes from Javier Mateo, a third-generation agave farmer and Maestro Mezcalero, and his family in Santiago Matatlán. Their approach combines black-oak pit roasting and tahona grinding with wild fermentation supported by pulque, using water sourced from the historic Zapotec town of Mitla. Espadín and Tobalá bring complementary dimensions to the blend, while glass resting preserves its joven identity. Gallo invested in Derrumbes in 2024 and became the brand’s exclusive U.S. importer.

Serving Suggestions:

Serve at approximately 60 to 65°F in a copita or small tulip-shaped spirits glass, allowing the floral, fruit and roasted aromas time to develop. Begin with a small neat pour, then explore a few drops of water if desired. Its combination of citrus, smoke and full-bodied agave flavor also suits a mezcal Margarita or a restrained Old Fashioned variation. Pair with grilled pork, roasted mushrooms, chicken with mole or charred vegetables. Salted pepitas, toasted corn snacks and firm sheep’s milk cheese offer simple savory accompaniments; a small piece of dark chocolate highlights the cacao and coffee notes.