Los Fuertes Papalometl Mezcal comes from La Trinidad Tepango in Atlixco, Puebla, showcasing Agave potatorum, locally called Papalometl and often known as Tobalá. Made from wild agaves matured for 6–8 years, it is roasted in a conical stone oven, milled, fermented, and double distilled over direct fire in stainless steel stills.
Expect a distinctive, earthy mezcal with the depth and wild character that make Papalometl so prized. Rooted in Puebla’s volcanic terroir, it is best enjoyed neat at room temperature, letting its agave character and sense of place shine.