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

A new label from the former Anchor Distilling in San Francisco

This truly unique flavor exemplifies the potential of two brands at the forefront of innovation

A wine with sweet elegant apricot flavors

made with botanicals and herbs sourced form the region

and stone fruits

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