Palomo con Cacao Mezcal

Sale price$59.99
46% ABV

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Palomo con Cacao is a rare and indulgent expression that marries the smoky soul of artisanal mezcal with the deep, roasted warmth of cacao, creating a spirit that is as captivating to sip as it is to discover. This is mezcal for those who seek something beyond the expected, a bottle that tells a story in every pour.


Crafted in the storied tradition of Mexican mezcal production, Palomo con Cacao reflects the kind of thoughtful, small-batch artistry that defines the Palomo brand. The infusion of cacao adds a luxurious layer of complexity while honoring the agave at the heart of every drop, resulting in a spirit that feels both rooted in tradition and genuinely inventive.


  • Nose: Rich aromas of dark chocolate and roasted cacao bean, layered over the characteristic earthiness of mezcal smoke, with subtle hints of dried fruit and warm spice.
  • Palate: Silky and full-bodied, with flavors of bittersweet chocolate, toasted agave, a touch of vanilla, and a gentle smokiness that weaves through each sip.
  • Finish: Long and warming, with lingering cocoa and a whisper of smoke that fades gracefully into a clean, satisfying close.

Palomo con Cacao shines on its own over a large ice cube, but it also brings extraordinary depth to cocktails like a Mezcal Negroni or a chocolate-forward Oaxacan Old Fashioned, where its cacao character takes center stage.


Best enjoyed neat or lightly chilled to let its full range of flavors unfold. Palomo con Cacao is a distinctive mezcal expression that bridges the worlds of craft spirits and artisanal chocolate in one remarkable bottle.

Tasting Notes

Palate: Velvet-smooth, with an earthy sweetness and the richness of Mexican chocolate

Location icon
Location: Santiago Matatlán, Oaxaca
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Master Distiller: Carlos Méndez
Palomo is a fourth-generation family mezcal from Santiago Matatlán, Oaxaca, led by Maestro Mezcalero Carlos Méndez. Carlos trained as a pilot, then came home after his father passed in 2012 to run the family palenques with his mother, the mezcalera Margarita Blas, and his siblings. Agave is roasted underground over volcanic rock with pine and oak, crushed by a horse-drawn tahona, fermented with wild yeast in wooden tinas and distilled twice in small copper pot stills. The flavored bottlings are espadín distilled a third time with cacao, mole or roasted Oaxacan coffee.
Map of Oaxaca, Mexico, with Santiago Matatlán marked
LOCATION

Santiago Matatlán, Oaxaca

Map of Oaxaca, Mexico, with Santiago Matatlán marked

Santiago Matatlán sits at about 1,725 meters in the Tlacolula district of Oaxaca's Valles Centrales, roughly an hour southeast of Oaxaca City. Known as the world capital of mezcal, the town depends on growing maguey and making mezcal. Its dry valley floor and hillsides are planted with Espadín, and small family palenques in and around town still roast agave in earthen pits. Matatlán was founded in 1575, and its name comes from Nahuatl words meaning among the nets.

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