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Description

Palomo Te Conquista Con MoleMade from ripe regional agaves, baked underground in a conical stone oven for five days, and milled by horse drawn tahona. It 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. For the third distillation, a 4 week maceration is done with all 30 ingredients of Carlos grandmothers mole recipe, imparting notes of the chiles, peanuts, spices such

and a touch of brininess

the fourth field harvested for Lagrimas Del Valle and the first from Michoacán

Marigold leads with a whisper of purple flowers behind it

including cooked agave

cooked in a Pre-Hispanic conical oven

when the maguey reaches its maturity

mango lassi

and double-distilled in a traditional Filipino-style wood and copper hybrid still

NOM: NOM-F283D

Grind: Shredder

ferments naturally with wild yeast

the agave is roasted in an earthen pit with mesquite and oak