Palomo Espadin Mezcal SF Chronicle - Past Pick especially when considering the exhausting

especially when considering the exhausting effort made to craft such an inexpensive sparkler from one of the Loire Valley’s greatest terroirs

30% apple)

precision and complexity

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

and stone fruits

Palomo Espadin Mezcal SF Chronicle - Past Pick especially when considering the exhaustingTraditional 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