The Ramirez family in Ejutla has one of the most distinctive processes in Oaxaca. Icons within the local tradition, their mezcales have been exported to the US under other labels but 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 (“platos”), allowing a rich and deep mezcal at higher ABV.

At an elevation of 1360 meters above sea level, Apolonio & Simeón harvest Tobaxiche reaching maturity between 10 and 12 years, the variety many consider most emblematic of the Ejutla region.