What? A non smoky mezcal? No way! Oh yes. Derrumbes mezcal is made in a hornos (an above ground oven) using methods very similar to tequila, andis the perfect showcase for the terroir of the San Luis Potosi plateau. It uses a wild agave, Salmiana, which is very low yielding – to make 1 litre of mezcal, the amount of Salmiana needed is 4 times more that most other species of agave. the result is a mezcal that tastes light and floral, non-smoky and herbaceous. A touch of sweetness balances it out nicely.