Quiquiriqui Mole Pechuga Mezcal
Crafted in Santiago Matatlán by Carlos Méndez Blas, having been made by his family for six generations. That tradition manifests in a bold and complex spirit with intense, roasted agave flavors.
Tahona crushed, wild fermentation, and twice distilled on a copper pot still. Then vegan mole is macerated for 10 days and distilled once more to its final 49% abv. Behind the more obvious chocolate and dried chiles notes is fresh mango, orange peels and pine tips. Really bright and expressive pechuga.