Palomo Espadin Mezcal SF Chronicle - Past Pick toasted pecan and burned sugar

toasted pecan and burned sugar

precision and complexity

made with botanicals and herbs sourced form the region

orangish Chardonnay

Palomo Espadin Mezcal SF Chronicle - Past Pick toasted pecan and burned sugarTraditional artisanal mezcal from Santiago Matatlan, Oaxacathe self proclaimed 'Mezcal Capital of the World.' Produced by mezcalero Carlos Mendez Blas, a multi generational maker. Espadin agave is cooked underground with hot rocks for five days, crushed by a horse drawn stone tahona, naturally fermented in wooden tinas using environmental yeast, then distilled in copper pot stills with fibers remaininga traditional technique that enhances agave