Derrumbes Michoacan is crafted from maguey Cupreata, imparting mature fruit aromas, and maguey Alto (agave Inaequidens) for enhanced herbal notes. It is cooked using black oak in an underground stone-pit and fermented in underground tanks lined with pine wood which further boosts its herbal character. Mezcal production in this region follows the traditional Phillipino method, predating copper-pot distillation.