Palomo Te Conquista Mole Mezcal

9 year old Espadin agave is harvested by hand, cooked underground, and crushed using a traditional horse-drawn stone tahona wheel. The fermented agave is then distilled twice in copper pot stills, then macerated for 4 weeks with all 30 ingredients of the mezcalero's grandmother's mole recipe before being distilled one more time. The resulting mezcal is sweet, spicy, earthy, smoky, nutty, and floral. If you're looking for a traditional, complex spirit made with care, try this mole infused mezcal on its own or in cocktails where the main spirit is allowed to shine.