Palomo Espadin Mezcal ROSSCELLAR The Houillères lieu-dit in Chassagne-Montrachet

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

treacle and brown baking spices

A particular aroma of cured Serrano ham

part of the large alluvial fan the valley rests on

fruity and floral overtones

Palomo Espadin Mezcal ROSSCELLAR The Houillères lieu-dit in Chassagne-MontrachetTraditional 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