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Xicaru Pechuga Mole Mezcal

— Respect for tradition —
xicaru pechuga mole bottle

Inspiration
We celebrate the anniversary of Xicaru by combining two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. We are proud of the exciting result: Xicaru Pechuga Mole Mezcal.

Production
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

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

Tasting Notes
Introducing chicken and savory-sweet mole negro to the vegetal and smoky characteristics of traditional mezcal results in a remarkably multifaceted flavor and a rich mouthfeel. The finish is delightful, long and lasting.
click here for detailed tasting notes

The Jaguar Captures The Chicken!
We pay homage to ancient Zapotec culture with our use of the jaguar, a powerful symbol of agility and strength. The jaguar captures not only the chicken, but also the rich history and traditions found in Xicaru Pechuga Mole Mezcal.

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