This unusual experimental expression of the traditional Oaxacan Pechuga comes from Mezcalero Fernando Santibanz. Marrying two traditions into a unique example of this celebratory spirit, the Xicaru Pechuga Mole is excatly that. First traditional Mole is hand ground using peppers, spices and of course chocolate. The finished mole is added to the copper potstills with the ordinario (first run of distillation) and seven whole chickens. Unlike most pechuga, the meat is not suspended in the still and while the chickens give an unquestionable meatiness, it is the mole that is the star of the show. Deep spice and rich earthy chocolate marry perfectly with the zingy citrus and mesquite smoke of the quality espadin. If you've always wanted to try Pechuga, but didn't want to pay upwards of $150 to experience the unique style, this is the mezcal for you. If you just like a good old Pechuga and need another bottle. This is also the mezcal for you. A welcome addition to the category.
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