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Description

Palomo Te Conquista Con CacaoMade from ripe regional Espadn agaves, baked underground in a conical stone oven for five days, then milled by horse drawn tahona. The mosto is fermented with natural yeast in wooden tinas. The Mezcal is double distilled to obtain a Joven Mezcal with sweet, caramel, earthy, floral, and smokey flavors. Then a 4 week maceration is done with Carlos Grandmothers homemade Oaxacan chocolate. Followed by a 3rd distillation to produce a clear spirit with

and smoothness make it particularly appealing to sensitive palates

WATER SOURCE: 50% rainwater

Intense richness

roasted lemons

oaxacensis) is a massive wild Maguey that can take upwards of 20 years to mature

widely regarded as the mezcal capital of Oaxaca

preserving the bold and complex character of the spirit

G4 Añejo offers a balanced profile of sweet vanilla

It's sweetness

yielding a mezcal of remarkable depth and intensity

Crafted using time-honored methods

Palate: Rich and silky with flavors of sweet agave