Description

• This batch of Papalome was distilled entirely from wild-harvested agave by husband and wife mezcalero duo Atelo Ramirez and Laura Arriaga in Los Reyes Metzontla, Puebla. Atelo harvested 263 Papalome piñas in the Mixteca Poblana region and with help from friends and neighbors, roasted them in an underground oven for five days with mesquite as firewood and pirúl leaves as an insulator. After the roast, he crushed the cooked agaves into a fermentable mash by using wooden mallets, then allowed that mash to dry-ferment for five days before adding spring water to it and allowing it to ferment for additional 12 days. Once fermentation was complete, Ateo and Laura slowly double distilled the mash in their hybrid still made from galvanized steel, a clay pot, and a copper serpentine. Proofed by Atelo with heads, hearts & tails.

  Rested in glass for one year before bottling in June 2024.