Palomo Espadin Mezcal ROSSCELLAR treacle and brown baking spices

treacle and brown baking spices

fruity and floral overtones

From the producer: A slightly smoky

part of the large alluvial fan the valley rests on

Palomo Espadin Mezcal ROSSCELLAR treacle and brown baking spicesTraditional 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