Xicaru Pechuga Mole Mezcal

Xicaru Pechuga Mole is a celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast and traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The agave Espadin used in this mezcal is cooked in an underground stone oven, tahona-mashed, fermented in open-air pine vats, and distilled over a wood fire. The mole negro is made from scratch over two days at the palenque, using molcajete-ground chilis, Oaxacan chocolate, and other fresh ingredients. It is added to the still along with a chicken breast for the final distillation.

750ml