Derrumbes San Luis Potoshails from the state of San Luis Potos which enjoys a high altitude location in the Central Mexican Plateau. The mezcal is produced from the states wild agaveSalmianawhich grows abundantly but only yields a quarter as much spirit as blue agave. The agave are cooked in hornos, or above ground ovens which accounts to the lack of smoke character. Once cooked, the agave are crushed by a tahona before undergoing wild yeast fermentation then distilled twice in small copper pot stills. The flavour profile is sweet and complex with cooked agave, chalky notes and peppery spice.