pulquero (Agave salmiana)
Derrumbes Mezcal 70cl - San Luis Potosí
Product information
£50.94
Description
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 flavour. 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 flavour profile. Produced in an old traditional hacienda, above-ground ovens known as hornos are used to cook the agave which means 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 at around 43% ABV.
Derrumbes San Luis Potosi is made from the region’s wild agave Salmiana, giving it a unique, vibrant flavor not found in other mezcal.
Aroma: freshly cut green jalapeño, savoury
Palate: roasted jalapeño, cream cheese, olive brine, must
ABV: 43%
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Additional details
Mezcalreviews rating: 3.88/5*
Jonny: 'The smell of this mezcal is crazy. It’s like a new leather couch meets a cone of vanilla ice cream mixed with dates and raisins. It doesn’t taste like anything you’d get out of Oaxaca or really any other mezcal-producing state that I’ve tried. The taste is complex and foreign. It’s sweet but almost musty with notes of dates and figs. This is a very unique mezcal, like nothing else out there.'
Agavefairy: 'Nose: Jalapeño poppers. Review over. (Jalapeños stuffed with crème cheese, wrapped in bacon, and cooked/grilled). This is the tail end of the bottle I’ve owned, and now it’s a little more floral and nopales-driven. The peppers still take centre stage, with a lactic funky sweetness playing so well in between. Black peppercorn and bacon notes for the charry-savoury element, though this wasn’t cooked in a smoke-driven process. Some light pineapple that has gone sour, oregano, and white corn on the edges of the popper profile. Palate: Gentle entry that’s floral, with a wonderful midpalate that’s more agave driven and simplistic and pleasantly sweet. The finish is where the mild pepper sweetness comes to play with the cream cheese and light fatty char. The texture is nice, the flavour is full enough, and it drinks well for its proof. The finish is there but doesn’t linger with any off notes or stay in a way that’s overbearing. Thoughts: What a stunner. For character and value, this is one of the most amazing spirits you could find in any shop, for any category. It’s a cocktailing dream, too.'
Cool Chile: this is a great gift for foodies, the flavours are wild, individual and pronounced, but not so challenging as to be hard work to sip. Delicious.
NOM: F283D, S47L
Maestro: Juan Manuel Pérez Juárez
Maguey (Agave): pulquero (Agave salmiana)
Region: Charcas, San Luis Potosí
Litres produced:
Oven type: horno, above-ground oven
Extraction method: tahona wheel
Water Source:
Fermentation: wild yeast
Still type: copper
Resting time:
Disclaimer:
As Cool Chile is not the manufacturer of this product we cannot guarantee the accuracy of the information provided on our site (e.g. ingredients, nutritional information, etc). Manufacturers regularly change recipes and therefore we always recommend that you always check the actual label of the product before consuming.
