Distillery
Tequila or Agave Spirit?
Agave spirits are often associated with tequila, but they represent a much broader category–think of agave spirits as a big umbrella–living underneath is tequila, bacaonora, mezcal, and pechuga. Different species of agave, grown in different regions, using varying techniques, produce distinct expressions of the plant and area.
In Southern Arizona, agave grows at higher elevations in rocky, mineral-rich soils, maturing slowly under intense sun and cool desert nights. That long growth cycle concentrates sugars and builds complexity—resulting in spirits that are earthy, herbal, subtly floral, and bright in a way that feels (and tastes) distinctly of this place.
While the process shares a lot with tequila, we can’t (and wouldn’t) call what we make tequila. It’s a protected designation of origin—much like Champagne in France—meaning it can only be produced in certain regions of Mexico under strict standards. We think that’s a good thing. We love tequila, and those protections matter—as does the history behind them. Palmeri sits just five miles north of the Mexican border, where the connection is visible—we see the beautiful hills of Mexico from our farm. Our neighbors to the south are our friends, colleagues, classmates, and partners to the land we share.
What we make at Palmeri will be something else entirely: an expression of the Southwest.
Arizona-grown agave, guided by own our wild curiosity, experimentation, and way of doing things.
We're not here to replicate tradition—we're here to build a new one: Arizona Agave Spirits.
sustainable & delicious
Agave is as striking as it is resilient—thriving where little else can, storing water, and developing slowly over years in the ground. Native to the Southwest, agave captures carbon as it grows, making it part of a more thoughtful approach to farming. Palmeri Distillery is using rainwater catchment and has a long-term goal of becoming carbon positive. Agave will help us get there—the more we plant, the better!
In Bisbee, Arizona, agave grows at higher elevations in rocky, mineral-rich soils, maturing slowly under intense sun and cool desert nights. We are located in the Sky Islands, which means we are a mile high. The growth cycle here concentrates sugars and builds complexity—resulting in spirits that are earthy, herbal, subtly floral, and bright in a way that feels (and tastes) distinctly of this place.
Agave is more than drought-tolerant—it’s part of a larger climate solution. As it grows, it captures and stores carbon, building biomass slowly over years in the ground. We often think of trees as our primary carbon allies, but in the desert, agave plays an important role. A field of agave can function in a similar way—capturing carbon over time while thriving in conditions where forests cannot.
As we plant and grow, we’re not just cultivating a crop—we are contributing to the land and the health of the planet.
Agaves are not just ingredients—they are a force for change.
And we believe you can taste the difference.
