Pal’alma Oaxaca – Tobaxiche is made by Simeon & Apolonio Ramirez who use a single pass copper refrescadera still that is mostly unique to this region of Oaxaca.
|Rating:||(1 review) - Write a review|
|Category:||Destilado de Agave|
|Mezcalero:||Apolonio Ramirez, Simeon Ramirez|
|Town:||San Agustín Amatengo|
|Age of plant:||10-12 years|
|Website:||https://www.facebook.com/Mezcalito-Palalma-865025870235262/, opens in new window|
About this destilado de agave
Pal’alma Oaxaca – Tobaxiche is made by Simeon & Apolonio Ramirez in the community of San Agustin Amatengo, Oaxaca. While their mezcales have been exported to the US under other labels, Erick Rodriguez (Pal’Alma) was the first to bottle their work commercially, for his Almamezcalera label in CDMX. The local style in Ejutla produces mezcal after just a single pass on the still, using what is known as a refrescadera — a hybrid condenser column, featuring a couple of plates, allowing a rich and deep mezcal at higher ABV.
Pal'alma (or Mezcalito Pal'alma) is curated by Erick Rodriguez. Erick also bottles under the brand Almamezcalera. Known by many as the Indiana Jones of Mezcal, Erick Rodriguez works with agave spirits producers from the 20+ states of Mexico. Anywhere he finds agave fields and a freshwater stream, there’s a good chance that someone is making mezcal nearby. He has a private tasting room in Mexico City, which we visited in 2017, and wrote about in our post Almamezcalera & Mezcalito Pal’alma.