Produced in Santiago Matatlán, Oaxaca, Mexico, this Palomo mezcal is made from ripe agaves, baked underground for five days, milled by horse-drawn tahona, fermented with natural yeast in wooden tinas and double-distilled. For the third distillation, a four-week maceration with 30 mole ingredients takes place. Citrus in the nose with hints of chili spice, nuts, cacao. The palate reiterates the nose with spice, chocolate, nuts, vegetal mint, light smoke.
92 proof.
92 proof.
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