Palomo Con Cacao begins with regional espadín agaves baked in an underground stone oven, milled by horse-drawn tahona, fermented with natural yeast in wooden tinas, and double-distilled into joven mezcal. The official Palomo site says the mezcal is then macerated for four weeks with the founder’s grandmother’s homemade Oaxacan chocolate and distilled a third time, creating a clear spirit with remarkable cacao-driven flavor layered onto a smoky mezcal base.