Derrumbes

Derrumbes is a multi-regional mezcal project that sources expressions from distinct Mexican states beyond Oaxaca — including San Luis Potosí, Durango, Michocán, Zacatecas, and Oaxaca itself — to demonstrate how radically mezcal production, agave variety, and flavor profile differ across Mexico’s diverse mezcal-producing territories.

The name Derrumbes means “landslides” in Spanish, referencing both the dramatic terrain of Mexico’s agave-growing regions and the brand’s mission to shake up assumptions about where mezcal comes from. Each regional expression uses the native agave varieties and traditional production methods of that specific area — producing fundamentally different spirits that challenge the idea that mezcal means a single style from a single place.

The Derrumbes Lineup by Region

Derrumbes Oaxaca — Espadin agave, earthen pit roasting, copper pot distillation. Classic smoky Oaxacan mezcal character — the most familiar regional expression for most mezcal drinkers. Derrumbes San Luis Potosí — Salmiana agave, steam-cooked in above-ground ovens rather than earthen pits — producing minimal smoke and a distinctly herbal, mineral, almost vegetal character unlike any Oaxacan mezcal. Derrumbes Durango — Cenizo agave, endemic to Durango’s high desert plateau, distilled in refrescadera (clay) stills. Earthy, rustic, and distinctly different from both Oaxacan and Potosino expressions. Derrumbes Michocán — Cupreata agave from the Balsas River watershed, with a distinctive tropical fruit and herbal character from the low-altitude coastal climate. Derrumbes Zacatecas — Agave durangensis from the Zacatecas highlands — mineral and dry.

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Frequently Asked Questions

Why are the Derrumbes expressions so different from each other?

Because they come from different Mexican states using different agave species and different production methods. The San Luis Potosí expression uses Salmiana agave cooked in above-ground ovens — producing minimal smoke. The Oaxaca uses Espadin in earthen pits — producing classic smoke. The Durango uses Cenizo in clay stills. Different terroir, different agave, different equipment produce fundamentally different spirits under the same mezcal category.

Is Derrumbes San Luis Potosí smoky?

No — intentionally not. The Salmiana agave is cooked in above-ground stone ovens rather than the earthen pit roasting used in Oaxacan production. Without the underground charcoal and smoke exposure, the spirit has almost no smoke character and instead delivers a clean, herbal, and mineral profile that is the most distinctive expression in the lineup for drinkers who find classic mezcal smoke overwhelming.