Ancestral Papalote Destilado de Agave Tradicional

About the product 🌵

High in Guerrero’s rugged Sierra Sur, wild Papalote thrives at 1,750–1,850 meters. Here, fourth-generation producers Maestra Jeiry Toribio and Maestro Jose Toribio cap plants at peak maturity, resting their prized capón agaves up to six months to maximize flavour precursors. Following a 400-year-old tradition, the harvest is pit-roasted with water to minimize smoke. Once fermented in native ayacahuite wood vats, a slow copper distillation yields a spirit true to the gusto histórico of their mountain community.

Tasting notes 👃

Nose: Rich butter and ripe cantaloupe open with fresh flower blooms and a faint whisper of jalapeño.

Palate: Sweet butter, caramelized agave, and ripe mamey layer seamlessly over dark cacao, wild grass, and fresh mountain herbs.

Finish: Long and warming, shifting gracefully from the herbal palate into ripe pear and lingering greenery.

Profile: A clean expression of great depth. Enjoy neat at room temperature, or mix into a premium Tommy’s Margarita.

About Artesanal 🏭

Bringing a PhD in biosciences to an ancient craft, Jeiry Toribio embraced traditional distillation after marrying into a storied legacy in El Calvario. Alongside her husband José, a fourth-generation maestro, she has spent almost twenty years preserving time-honoured methods with wild Papalote. Today, Jeiry mentors apprentices, blending scientific insight with heritage. Her work celebrates a slow culture while deeply sustaining her community and craft.