Palomo is a 4th generation, family-owned brand that is traditionally made and of the highest quality. Lighter in smoke than others and higher in proof than most, Palomo packs a flavor punch of cooked agave with citrusy notes that is delicious neat, and exceptional in a cocktail.
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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.
This is where Palomo Mezcal is born, not in a moment, but in a process guided by hands, heritage, and quiet intention.
Carlos is a renowned fourth-generation Maestro Mezcalero based in Santiago Matatlán, Oaxaca. Although he originally trained to be a pilot, the unexpected passing of his father in 2012 led him to return to his roots and lead the family business. Today, he operates the family palenques (distilleries) alongside his mother, the celebrated mezcalera Margarita Blas, and his siblings.
He is recognized for his mastery of traditional, artisanal techniques such as roasting agave in stone-lined earthen ovens and using horse-drawn tahona mills , while also embracing modern partnerships. He is known for his commitment to sustainability and community profit-sharing.
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The agave grows slowly under the sun, is harvested by hand, and transformed by fire into a living spirit.
Palomo’s agaves are hand-selected in the hills of Santiago Matatlán. The jima is done carefully, revealing the piña and the core flavors necessary to produce the highest quality mezcal.
Cooked underground with heated volcanic rocks and a fire of pine and oak wood, our agaves develop a smoother, more pleasant smoke profile.
Once roasted, the agaves are chopped by hand and milled under a tahona, a traditional stone wheel drawn by a horse. This releases the rich, sugary juices from the piña.
Fermentation happens naturally in our ancestral wooden tinas, where wild, local yeasts live deep within the wood and the surrounding air. We ferment the juices together with the agave fibers, giving our mezcal a deeper, more robust character.
To reach a final purity, our mezcal undergoes a precise double distillation process in traditional small copper pot stills.
While we occasionally age small batches in used American oak barrels, most of our mezcal is bottled as a Joven, preserving the pure, vibrant essence of the agave exactly as it was meant to be experienced.
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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