Mezcal Derrumbes Oaxaca 70cl

Smoky Oaxacan mezcal is the move when tequila starts feeling a little too predictable. This Derrumbes expression leans into what makes Oaxaca such a mezcal hotspot: roasted agave, earthy depth, citrus brightness and that campfire edge people chase once mezcal properly clicks.

• Nose: Roasted agave comes first, followed by wood smoke, lime peel, green herbs and a dusty mineral note that feels very Oaxaca.
• Taste: Earthy and layered, with cooked agave, citrus, pepper, light tropical fruit and savoury smoke. It has enough texture to sip slowly, but enough brightness to behave beautifully in cocktails.
• Finish: Smoke lingers without bulldozing everything, leaving pepper, citrus oil and a clean, mineral snap behind.

If you have only met mezcal through overly smoky cocktails, this is a better introduction. Yes, there is smoke. Of course there is. But the good bit is how it sits with the agave instead of covering it up, giving you flavour that feels grilled, herbal, zesty and a little wild.

Oaxaca matters here because the region is mezcal’s loudest, proudest playground. The landscape, agave, roasting methods and small-batch traditions all push the flavour in a direction that feels more rustic and expressive than most tequila. Think less nightclub shot, more slow pour with friends who suddenly want to talk about what they’re drinking.

Drink it neat if you want the full story. A small pour at room temperature lets the roasted agave, citrus and earthy smoke open up properly. Add an orange slice if you like a bright contrast, or a tiny pinch of sal de gusano if you want to go full mezcal mode without making it weird.

For cocktails, this is a serious upgrade. Use it in a Mezcal Margarita when you want lime and agave with a smoky backbone, or try it in a Paloma for grapefruit, fizz and campfire energy. It also makes a great split-base drink with blanco tequila if you want smoky depth without turning the whole glass into a bonfire.

If your usual order is a Margarita or a neat reposado tequila, this is a natural next step. It keeps the agave connection you already know, then adds roasted, savoury, mineral layers that make the category feel bigger. That first sip might be the moment mezcal stops being “that smoky one” and starts being your new rabbit hole.

Fun Fact: Derrumbes roughly translates to landslides, and the brand is built around showing how dramatically mezcal changes from one region to another. Same category, wildly different personalities. Dangerous knowledge for anyone with shelf space.