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.
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.
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.
