Palomo Mezcal Artesanal con Cacao is an Espadín mezcal from Oaxaca, macerated with homemade Oaxacan chocolate and distilled a third time to a clear spirit. It is bottled at 92 proof (46% ABV) in a 700ml bottle.
Palomo is a family brand with roots in Oaxaca going back to 1930, now in its fourth generation. The recipe for this expression honors family tradition: the chocolate is a grandmother's homemade Oaxacan recipe from the family.
Ripe regional Espadín agaves are baked underground in a conical stone oven for five days, then milled by a horse-drawn tahona. The mash ferments with natural yeast in wooden tinas and is double-distilled into a joven mezcal with sweet, caramel, earthy, floral and smoky flavors. It then macerates for four weeks with the chocolate, and a third distillation produces a clear spirit with remarkable chocolate flavor, with no syrups or artificial flavorings.
The result marries the smoky soul of artisanal mezcal with the deep, roasted warmth of cacao, a rare and indulgent bottle and a great gift.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Tasting Notes
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Character: Smoky mezcal with roasted cacao.
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Base: Sweet, caramel, earthy and floral Espadín.
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Finish: Clear, with lingering chocolate.
Specifications
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Brand: Palomo
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Style: Mezcal artesanal, destilado con cacao
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Agave: 100% Espadín
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Process: Conical stone oven, horse-drawn tahona, wooden tinas, 3 distillations
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Proof / ABV: 92 proof (46% ABV)
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Region: Oaxaca, Mexico
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Size: 700ml
How to Enjoy It
Sip it neat from a copita with an orange slice, or use it in a mezcal Old Fashioned or espresso martini. It pairs with mole, churros or dark chocolate.
Frequently Asked Questions
Is it flavored with syrup?
No, it is macerated with homemade Oaxacan chocolate and redistilled.
How is it made?
Espadín baked five days underground, tahona milled, double distilled, macerated with chocolate, then distilled a third time.
What is the proof?
92 proof (46% ABV).
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