Mezcal

A superbly good single village Mezcal from Del Maguey. This is from the village of Chichipa and rather bizarrely it is infused with chicken… You read that correctly, chicken infused Mezcal.

These mezcals are truly unlike any others. They are the most rare, pure and fine available in the world. Their flavor has been described as smokey, true, deep and warm. Our production is only available in exclusive quantities.

These mezcals are truly unlike any others. They are the most rare, pure and fine available in the world. Their flavor has been described as smokey, true, deep and warm. Our production is only available in exclusive quantities.

Hand crafted, it is twice distilled, very slowly in small wood-fired, riverside copper stills to flavor specifications that underscore its versatility in cocktails.

These mezcals are truly unlike any others. They are the most rare, pure and fine available in the world. Their flavor has been described as smokey, true, deep and warm. Our production is only available in exclusive quantities.

From expressions produced in Oaxaca to those made in Michoacán and beyond, Derrumbes’ mezcaleros adhere to traditional methods, cooking their agaves in stone pits or small ovens called hornos using black oak – a key element that gives a light smokiness to the final spirit and brings out fruity, mineral or herbal notes.

The Añejo, aged 13 months in American Oak, French Oak and bourbon casks, offers bitter-orange notes with hints of maple and clove.

Herbaceous, vegetal, smoky and peppery aromatics. It is slightly sweet and tinged with citrus, spice and smoke notes. It has a creamy mouth feel and a sweet, mellow and peppery finish.

Koch el Mezcal is a passion project, dedicated to exploring the authentic mystique of mezcal. When you taste a Koch Mezcal, you are tasting over 200 years of expertise in the making.

Agave Angustifolia with delicate aromas of cherries, raspberries, banana, licorice, smoky flavor added to giving you the olive, incense, leather, snuff, wet earth, and floral tones such as violet.

De Agave Rhodacantha with aromas of lavender, mint, vanilla and chocolate; smoked olive, wet earth and snuff.

Ojo de Tigre is produced with maguey Espadin from Oaxaca and maguey Tobala from Puebla. The agaves are cooked in an underground pit over, milled with a tahona, and double distilled in a copper alembique still.

We believe in order to best serve Nature, we must listen to it and learn from it. On ancestral Miztec land in Valles Centrales, Oaxaca, our agaves spend 8-12 years reaching their ripest maturity in different parts of the arid and sun-soaked valley. There is no one-size-fits-all approach to caring for each of our varietals—Espadín, Tobalá and Salmiana vary in average size, each with its own particularities we listen to and care for. To promote biodiversity, we plant three new wild agaves for every one hand-harvested and never use insecticides, enriching the land for all species calling it home.

Delicate aromas of roasted tropical coconut and citrus, espazote, and creamy meringue have little smokiness at all with a silky dryish medium body and an lively, sweet cream and pepper dust finish. A highly polished, almost un-smoked styled mezcal.

Gold & Silver Medals – SFWSC
Bronze Medal – SIP
Gold & Silver Medals – IWSC