Marcelo Luna and his son Leonardo make the savory Pechuga de Mole Poblano by adding cooked chicken and a mole sauce made of chocolate, apples, bananas, chile mulato, chile ancho, cinnamon, cumin, peanuts, almonds, sesame seeds to the first distillate prior to the second run. The result is a sweet, savory and spicy mezcal unique to other pechugas.
Distiller: Marcelo Luna
Region: Zoyatla, Puebla
Agave: Espadilla (a. angustifolia)
Nose: Chicken Soup and Dried Chiles
Palate: Oily and Creamy
Finish: Sweet Chocolate, Nuts, Dried Chiles