Palomo Espadin Mezcal SF Chronicle - Past Pick A new label from the

A new label from the former Anchor Distilling in San Francisco

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

precision and complexity

toasted pecan and burned sugar

made with botanicals and herbs sourced form the region

Palomo Espadin Mezcal SF Chronicle - Past Pick A new label from theTraditional 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