Xicaru Pechuga Mole Mezcal is made by hand. The maguey is cooked in an underground stone oven, tahona-mashed, fermented in open-air pine vats, and distilled over a wood fire. Our mole negro is made from scratch over two days at our palenque, using molcajete-ground chilis, Oaxacan chocolate and other fresh ingredients. It is added to the still along with dressed chickens for the final distillation.
| ORIGIN: Oaxaca, Mexico |
MASH: Tahona method |
PECHUGA: Chicken & mole |
| PALENQUE: Matatlán |
FERMENTATION: Natural |
CHICKEN: Whole, dressed |
| MAGUEY: 100% espadin |
FERMENTATION TANK: Pine vat |
MOLE: Negro |
| OVEN: Conical stone |
STILL: Copper alembic |
PROOF: 92 |
| WOOD: Mesquite & ocote |
DISTILLATION: Double |
NOM: F193D |
