Artesanal Papalote Hibiscus

About the product 🌺

Maestra Jeiry has crafted this hibiscus liqueur from a family recipe for over twenty years. Each summer she macerates fresh hibiscus flowers with raw honey from native bees near Zacualpan, blending it into her twice‑distilled Papalote mezcal. The result is a deep crimson libation made solely from flowers, honey, and agave—nothing artificial. Each micro-batch is produced in El Calvario, hidden high in the sierra of Guerrero.

Tasting notes 👃

NOSE: Red tulips and ripe strawberries, balanced by plums and raw honey.

PALATE: Bright blood orange and crisp hibiscus move into ripe fig and beeswax, closing with hints of dark cacao.

FINISH: Long and expressive, balancing sweet honey, red fruits, and tart hibiscus against clean roasted agave notes.

PROFILE: A visually striking, complex expression of rich red fruits and florals. Lovely chilled and sipped neat, as a spritz, or warmed into a toddy.

About Artesanal 🏭

Maestra Jeiry Toribio holds a PhD in biomedical sciences, distilling in El Calvario, a remote village high in the Sierra Sur de Guerrero where her family has crafted mezcal for generations. This is her own expression, made only in summer when the hibiscus flowers and hives are ready. It’s seasonal, small‑batch, and entirely handmade. Choosing it directly supports a woman producer preserving traditional methods while mentoring the next generation of young distillers.