Sipsy
Derrumbes Michoacan is crafted from a blend of maguey Cupreata, which contributes mature fruit aromas, and maguey Alto (agave inaequidens), which adds herbal notes. The agave hearts are cooked in an underground stone pit using black oak, and fermentation takes place in underground tanks lined with pine wood, a setup that enhances the herbal character of the spirit. In keeping with the region’s mezcal traditions, Derrumbes Michoacan is distilled using the Filipino method, a practice that predates copper-pot distillation. This technique uses a wooden body for the still, with the alcohol vapors condensed by a copper pot full of water that sits atop the wooden trunk. The result is a distinctive, resinous and herbal complexity that sets Derrumbes Michoacan apart from more common pot-still mezcals. After distillation, the spirit rests and settles to about 45% ABV, preserving the vibrant, nuanced flavors developed during production. The final resting occurs in large glass bottles before bottling, which allows the flavors to mellow slightly and integrate. This careful process—from the careful selection of agave varieties through the underground cooking, pine-lined fermentation, and traditional Filipino-style distillation—gives Derrumbes Michoacan its unique character: a mezcal with depth, balance, and an unmistakable sense of place.
