Pal' Alma Tomillo Destilado de Agave – 108 Proof (54% ABV) | 750ml

Traditional, intensely artisanal, and distinguished by the use of tomillo (thyme) during distillation, Pal' Alma Tomillo Destilado de Agave is produced by Maestro Asunción Matilde Vargas from Espadilla agave. Bottled at a robust 54% ABV (108 proof) in a 750ml bottle, this expression combines underground earthen-pit cooking, hand processing with an axe, wild fermentation in a stone vessel, and double distillation in a clay pot still with thyme.

Process & Production

Pal' Alma Tomillo begins with Espadilla agave, traditionally cooked in a conical earthen pit oven built into the ground, translated from “horno cónico de tierra al piso.”

After cooking, the agave is processed using a ground-level canoe-style trough and an axe (“canoa de tierra y hacha”), emphasizing a highly manual approach to breaking down the cooked agave before fermentation.

Fermentation occurs naturally with wild yeasts in a ground-level stone fermentation vessel, translated from “levaduras silvestres en pila de piedra al piso.” The production information identifies both natural spring water (manantial) and well water (pozo) as water sources.

One of the most distinctive stages comes during distillation. The spirit undergoes double distillation with tomillo (thyme) in a traditional clay pot still fitted with a wooden component made from palo blanco wood, based on the bottle's description “doble destilación con tomillo en alambique de olla de barro con paitel de madera de palo blanco.”

The finished destilado is bottled at 54% ABV (108 proof).

Appearance

Crystal clear and brilliant, showcasing its unaged character and placing the focus on Espadilla agave, wild fermentation, clay-pot distillation, and the distinctive use of thyme.

Tasting Notes

Nose: Expressive cooked agave with earthy and mineral aromas, joined by fresh herbal character, subtle fruit, and fragrant botanical notes.

Palate: Full-bodied and concentrated with roasted agave, earth, minerals, pepper, and herbs. The thyme used during distillation contributes an additional botanical dimension, while the 108-proof strength provides considerable structure and warmth.

Finish: Long, warming, and herbaceous with lingering cooked agave, earth, minerals, pepper, and fresh botanical character.

What Makes It Special

The defining feature of Pal' Alma Tomillo is the addition of tomillo, or thyme, during its double distillation. Rather than simply flavoring the finished spirit afterward, the thyme is incorporated as part of the distillation process, creating a distinctive botanical component alongside the character of the Espadilla agave.

The production process is equally noteworthy. Agave is cooked underground in a conical earthen oven, manually processed using an axe and canoe-style trough, and naturally fermented with wild yeasts in a stone vessel.

Distillation in a clay pot still with a palo blanco wood component further separates this expression from more conventional agave spirits produced entirely with copper or stainless-steel equipment.

Bottled at 54% ABV (108 proof), Pal' Alma Tomillo preserves the intensity of this highly traditional production process.

How to Enjoy

Best enjoyed neat in a copita or traditional agave-spirit tasting glass. Allow it several minutes to rest after pouring, particularly at its 108-proof strength.

Slow tasting allows the cooked Espadilla agave, earthy fermentation character, minerals, and distinctive herbal influence of the thyme to emerge gradually.

Frequently Asked Questions

What is the alcohol content of Pal' Alma Tomillo?
It is bottled at 54% ABV (108 proof).

What type of agave is used?
This expression is produced from Espadilla agave.

Who is the master distiller?
The production information identifies Asunción Matilde Vargas as the master distiller.

How is the agave cooked?
The bottle states “horno cónico de tierra al piso,” describing a conical earthen pit oven built into the ground.

How is the cooked agave processed?
The bottle lists “canoa de tierra y hacha,” indicating the use of a canoe-style trough and axe.

How is Pal' Alma Tomillo fermented?
It undergoes natural fermentation with wild yeasts in a ground-level stone vessel.

What type of water is used?
The production information identifies both natural spring water and well water.

How is Pal' Alma Tomillo distilled?
It undergoes double distillation in a clay pot still with a palo blanco wood component.

What is “tomillo”?
Tomillo is Spanish for thyme. According to the production information on the bottle, thyme is incorporated during the double-distillation process, giving this expression an additional botanical element.

What is the bottle size?
This expression comes in a 750ml bottle.

Pricing & Availability

This listing includes one 750ml bottle of Pal' Alma Tomillo Destilado de Agave, produced from Espadilla agave by Maestro Asunción Matilde Vargas and bottled at 108 proof (54% ABV). Available now on our website while supplies last.

Brand Story

Pal' Alma focuses on traditional Mexican agave distillates that preserve the identity of individual maestros, regional agaves, and highly localized production techniques. Each expression provides an opportunity to explore methods that can differ considerably from the standardized processes associated with larger-scale agave spirits.

Pal' Alma Tomillo is a particularly distinctive example. Maestro Asunción Matilde Vargas combines Espadilla agave with underground earthen cooking, axe processing, wild fermentation in stone, spring and well water, and traditional clay-pot distillation. The addition of tomillo during double distillation adds another layer to this deeply traditional production process, resulting in a powerful 108-proof destilado de agave with a distinctly herbal identity.