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Each agave carries its own flavor and personality a true expression of the land where it was born. Our agaves are carefully selected, many sourced from wild zones where soil, climate, and time shape their unique character.
We are rooted in Santiago Matatlán, the cradle of mezcal, a valley in Oaxaca where generations have preserved ancestral, artisanal traditions. Surrounded by mountains and a distinctive microclimate, this land gives depth and authenticity to every expression.
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The agave grows slowly under the sun, is harvested by hand, and transformed by fire into a living spirit.
Harvest and trim agave hearts (piñas), removing leaves and roots.
Roast piñas in underground pits or ovens to convert starches into fermentable sugars.
Crush roasted piñas (malaxation) to extract sugary fibers and juices.
Combine mash with water in open vats; allow natural yeasts to ferment sugars into alcohol.
He fermented agave is heated so the alcohol turns into vapor, then cooled back into liquid mezcal.
We fill and seal our bottles, label and package for people to enjoy.
Palomo Mezcal is perfect for sipping, but it also mixes deliciously into elegant cocktails. We’ve created recipes to help you elevate your drinks into masterpieces, no matter if you’re pouring for yourself or for others.
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