Next up in this week of mezcal reviews is one of two releases I’ll be reviewing from Derrumbes. The company bottles mezcals made by producers from a number of different regions. This is from the state of San Luis Potosi and is made from a wild agave from the region: Salmiana. This agave apparently has a very low yield and the spirit made from it is said to exhibit some unique characteristics. I’m excited to give it a try and also a little bit apprehensive. Oh yes, the agave is cooked in above ground ovens prior to mashing and distillation, which results in non-smoky mezcal. As to whether that’s traditional for the region or this agave or just for this producer, I don’t know. If you know more, please write in below. Okay, let’s get to it.

Derrumbes, San Luis Potosi (44.3%; Lot 68; from my own bottle)

Nose: Comes in with a big bright burst of green chillies and vinegar. Under that are first earthier notes (dried mushrooms) and then a hit of blue cheese (or are those gym socks?). Some naugahyde in there too. The “green” notes become more vegetal with time and dominate. A few drops of water bring the gym socks back up to the top and then the blue cheese expands dramatically. Continue reading →