Palomo con Mole Mezcal

Sale price$59.99
46% ABV

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Palomo con Mole is a mezcal unlike anything else in the category, an extraordinary expression that bridges the ancient world of agave spirits with the rich, complex tradition of Mexican mole.


Crafted by Palomo, this mezcal draws inspiration from the deep, layered flavors of mole negro, one of Mexico's most revered culinary preparations. The result is a spirit that honors both the craft of mezcal production and the country's broader cultural heritage, making it a truly singular bottling for collectors and enthusiasts alike.


  • Nose: Deep and intriguing aromas of dried chiles, dark chocolate, roasted nuts, and warm spice, with an undercurrent of earthy agave smoke that anchors the complexity.
  • Palate: Rich and layered, with flavors of bittersweet cocoa, toasted sesame, dried fruit, and a gentle heat reminiscent of ancho and mulato chiles, woven through a silky mezcal backbone.
  • Finish: Long and warming, with lingering notes of smoked wood, dark spice, and a subtle sweetness that fades gracefully.

Palomo con Mole shines as a contemplative sipper neat or on a large ice cube, and for those who enjoy cocktails, it brings exceptional depth to a Oaxacan Old Fashioned or a mezcal Negroni where its mole-inspired complexity can fully unfold.


Best enjoyed neat in a wide-mouthed glass to open up the aromas, Palomo con Mole is a mezcal that rewards patience and attention. A must-have for any serious agave spirits collection.

Tasting Notes

Palate: Savory depth, with hints of spice and chocolate

Location icon
Location: Santiago Matatlán, Oaxaca
Distiller icon
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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