Palomo Mezcal Espadin

From the Producer:

Made from select espadin agaves, harvested at maturity, and baked underground in an earth and stone oven for five days. Then milled by a horse-drawn tahona, fermented with natural yeast in wooden tinas, and distilled twice in copper pot stills. This mezcal is adjusted to perfect proof by the master mezcalero using the cordon cerrado technique.