Durango is the most north-eastern state in the Mezcal DO area, and is known for its wild but abundant Agave Durangensis, known locally as Cenizo ("ash", because of the colour). Maestro Mezcalero Uriel Simental follows the traditional method of production, using a horno de tierra, tahona, natural fermentation, and small scale distillation in copper pot stills. The flavour profile obtained is fruity and zinging, with hints of tropical fruit, citrus (pomelo), and tamarind, underpinned with a little smokiness and pine notes. When it hits the palate it explodes with these fruity vibrant notes, and has a textured feeling in the mouth.
From Oaxaca to Michoacan and beyond, Derrumbes bottles many varieties of mezcal that are made using different agave and production methods. They have spirits from different states in Mexico, and they bottle some very small producers that are not available elsewhere.