Palomo Espadin Mezcal ROSSCELLAR part of the large alluvial

part of the large alluvial fan the valley rests on

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

A particular aroma of cured Serrano ham

The Houillères lieu-dit in Chassagne-Montrachet yields wines of structure and depth

The original post-prohibition American made copper pot distilled gin

Palomo Espadin Mezcal ROSSCELLAR part of the large alluvialTraditional 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