Derrumbes' debut expression showcases the unique character of the Central Valleys of Oaxaca, an agave biodiversity hub. Crafted by Maestro Javier Mateo and family from Espadín and Tobalá, two of the region's most emblematic species, it is fire-roasted in black oak pits and tahona-ground, then blended with wild pulque-aided fermentation and Mitla's ancestral water. The result is a full-bodied mezcal with light smokiness, minerality, and subtle fruity notes.