Derrumbes San Luis Potosi is an example of a very particular style of mezcal crafted in the high altitude Central Mexican Plateau, in the state of San Luis Potosí. This mezcal is made from the region’s wild agave Salmiana, giving it a unique, vibrant flavor. Certain bottles list agave Crassispina as the subspecies. Despite its abundance, this type of agave has a very low yield. The mezcalero needs up to four times as much of it to create an equal amount of spirit when compared to the blue agave used in the tequila region. 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.
