Xicaru Mezcal Pechuga Mole

Xicaru is the Zapotec word for beautiful. This name reflects mezcalero Fernando Santibañez’s desire to share his artistic creations. Using his grandmother’s recipe, Fernando makes small batches of Xicaru Mezcal at his palenque in Matatlán, Oaxaca.

Its natural smoky flavor is derived by cooking the agave in a conical stone oven on mesquite and ocote, woods native to Oaxaca. The cooked agave is tahona mashed and naturally fermented in an open pine vat. Following fermentation, it is double distilled in a copper alembic, filtered and precisely blended. 

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