Mezcalosfera Mezcal Distilado con Canela y Chilacayota no-wrapin

Mezcalosfera Mezcal Distilado con Canela y Chilacayota no-wrapinA single distillation of espadn, made in a 60 liter batch only, infused with cinnamon and chilacayota (a local gourd traditionally eaten in sweet preparations, known as Figleaf Gourd in English) puree added at the 3rd distillation This is very gentle way of aromatizing the spirit, as opposed to blending it together or fermenting all the base materials together at once. Does not taste like any 'flavored' spirit you've ever had: truly elegant, with

Great for tomato pastas made with guanciale

No more scrambling to find your glass when guests are over

and water—all of these are blended together and left to rest in this liqueur from Bordiga

native Finger Lakes winemaker Nathan Kendall's focus is on Riesling and Pinot Noir

they'd be seen as avant-garde in any of the world’s winemaking regions

making this style much closer to Champagne than the cheap wines often masquerading under the name Cava

it's a tangerine

They're delicate on the palate

Organic botanicals are sourced explicitly from sustainable producers

(There's 32

Sandor Katz's Fermentation Journeys

100% agave tequila from the highlands of Jalisco