Derrumbes Michoacan Mezcal Caribbean " are slow-roasted in earthen

" are slow-roasted in earthen pits

herbs and roots which make a perfectly balanced combination

the rum is then aged in Chiapas and American oak barrels for six years

and orange peel over that same underlying cane character

Derrumbes Michoacan Mezcal Caribbean " are slow-roasted in earthenTwo species of agave are used to produce Derrumbes Michoacan: agave Cupreata brings mature fruit aromas, while agave Cenizo brings more herbal notes. Cooked in an underground stone pit using black oak, Derrumbes Michoacan is fermented in underground tanks lined with pine wood which adds to the herbal character. True to the tradition of mezcal production in this area, Derrumbes Michoacan is distilled using the Phillipino method, which predates copper