XICARU PECHUGA MOLE MEZCAL

XICARU PECHUGA MOLE MEZCALXicaru 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:

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