Palomo Espadin Mezcal 042326OFFER Roasted in a pit oven

Roasted in a pit oven using willow and oak firewood and ground using axe and knife

A low dosage of around 2 g/L ensures a crisp

The result is a white with real grip and a little wildness to it

gyokuro tea and sanaho pepper

with the fruit pulled taut rather than plump

Palomo Espadin Mezcal 042326OFFER Roasted in a pit ovenTraditional 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