Palomo Espadin Mezcal ROSSCELLAR A particular aroma of cured

A particular aroma of cured Serrano ham

This liqueur combines the juices and eau-de-vie from Austrian sour Weischel cherries

part of the large alluvial fan the valley rests on

earthy gentian followed by more gentle traces of juniper

treacle and brown baking spices

Palomo Espadin Mezcal ROSSCELLAR A particular aroma of curedTraditional 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