At the beginning of the pandemic we did a little self-medicating with mezcal. Actually a lot of self-medicating because we plowed through quite a few bottles in the first couple months. But we’ve still got a couple inches left of this Mezcal Derrumbes San Luis Potosi, because it’s so deliciously sublime and we’re savoring it s-l-o-w-l-y. It’s made from the wild agave Salmiana (unlike most mezcal made with the espadin agave) and it’s cooked in a horno (oven) so there’s no smoky profile. Here’s a more detailed profile from Mezcal Reviews:
Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavor profile. Produced in an old traditional hacienda, above ground ovens known as hornos are used to cook the agave which mean their mezcal is not smoky. Once cooked, the agave is crushed by a tahona, fermented naturally with wild yeast, twice-distilled in small copper pot stills, and bottled around 43% ABV.
We purchased this bottle from Gemini Bottle Co.
