Palomo Espadin Mezcal
Traditional artisanal mezcal from Santiago Matatlan, Oaxaca—the 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 remaining—a traditional technique that enhances agave flavor. The brand operates under Del Buen Agave, a cooperative of producers in Santiago Matatlan dating back to 1930.
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Description
Traditional artisanal mezcal from Santiago Matatlan, Oaxaca—the 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 remaining—a traditional technique that enhances agave flavor. The brand operates under Del Buen Agave, a cooperative of producers in Santiago Matatlan dating back to 1930.
