From the central valley of Oaxaca,Derrumbes Oaxacais produced fromEspadinwhich are cooked in an underground stone pit using black oak to impart subtle smoke. Wild yeast andpulquefrom agaveAmericanaare used in fermentation which lasts for 72 hours before the liquid is twice-distilled in copper pot stills then rested in large glass bottles for up to three months. The flavour profile combines citrus and fruity agave notes with light smoke and subtle minerality.