Pechuga Mole Mezcal

Xicaru combined two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The result is an incredible Mezcal! 

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.

The 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.

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.