Marcelo Luna and his son Leonardo make the savory Pechuga de Mole Poblano by adding cooked chicken and a mole sauce made of chocolate, apples, bananas, chile mulato, chile ancho, cinnamon, cumin, peanuts, almonds, sesame seeds to the first distillate prior to the second run. The result is a sweet, savory and spicy mezcal unique among pechugas. Produced in Zoyalta, Puebla from Espadilla. Fermented in stone with pure spring water. The first distillation is in a Hybrid Filipino still. Second with cooked chicken and mole poblano.
K&L Notes: This pechuga is hands-down the most flavorful we have ever carried. If you sniffed it blind you'd be forgiven for thinking it was a hot pot of bone broth on the stove. It is stunningly savory, an amalgamation of chicken soup, peppers, herbs, and spices all of which show clear individuality and yet come together harmoniously. The palate is rich, oily and full of creamy texture. The finish shows sweeter notes of chocolate and dried fruits and nuts. A spectacular complex agave spirit unlike any other.
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