Palomo Mezcal Artesanal 1 Liter

Palomo Espadin is made with maguey Espadin (Agave angustifolia) that took 9 years to reach maturity. The agave is harvested near Matatlán, Oaxaca, known as “El Capital del Mezcal del Mundo.” The harvest is carefully supervised to select the ideal agave. The agave is quartered with axes and cooked underground with hot rocks, using a mix of pine and primarily oak wood for heat. The cooking process lasts five days, sealing in heat and steam with tarps and rocks.

After cooking, the agave is chopped with a machete and crushed by a horse-drawn stone tahona. Fermentation occurs naturally in long-used wooden tinas, where environmental yeast contributes to the process. The fibers remain in fermentation and the first distillation, both done in copper pot stills, enhancing the agave flavor.