Palomo Espadin Mezcal is crafted from carefully chosen espadin agaves, which are handpicked when fully ripe, then cooked underground in an earth and stone oven for a period of five days. Following this, the agaves are crushed by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and double distilled in copper pot stills. The final touch is made by the master mezcalero, who adjusts the mezcal to its ideal alcohol content using the cordon cerrado method.
92 Proof
92 Proof
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