Derrumbes Mezcal "Salmiana Crassispina"" (Aqua Label), San Luis Potosí

This is an incredible example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau. This desert mezcal is made in Charcas, San Luis Potosí. Mezcalero Manuel Pérez forages for Salmiana agave and dried Salmiana with its large flowering stalk to be used as fuel. The result is an incredibly unique mezcal that reflects the flavors of its surroundings. Grown in calcareous soils, this mezcal terrifically showcases its terroir characteristics, with chalky notes very evident in the flavor profile. It has floral and herbaceous notes of green peas and olives. There is the right amount of sweet on the palate to balance the intensity.

Village: Charcas
Mezcalero: J. Manuel Pérez
Agave Sugars: Salmiana Crassispina
Cooking Method: Above ground volcanic rock
Roast: Dead agave and dry quiotes
Crushing Method: 100% tahona stone crushed
Fermentation: Masonry tanks; wild yeast
Still Style: Copper pot
Distillation: Double distilled