Palomo Con Café starts as a traditionally produced espadín mezcal made with underground oven roasting, tahona milling, natural fermentation, and double distillation. According to the official brand site, it then undergoes a third distillation after a four-week maceration with the founder’s grandmother’s home-roasted Oaxacan coffee beans. The result is a clear spirit with coffee depth built into a sweet, earthy, floral, smoky mezcal frame.