Palomo Espadin Mezcal SF Chronicle - Past Pick and stone fruits

and stone fruits

savory finish

made with botanicals and herbs sourced form the region

From the producer: Blandy’s 10 year old Bual is fined and does not require decanting

Palomo Espadin Mezcal SF Chronicle - Past Pick and stone fruitsTraditional 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