Xicaru Pechuga Mole Mezcal Pisco just like its namesake

just like its namesake

Alan Winchester

Diablito's story commences in the iron-rich Tierra Roja soils of a pristine estate dedicated exclusively to the cultivation of our organic agave for this allocation

It features a warm wood scent with notes of cooked agave and toasted hazelnut

Xicaru Pechuga Mole Mezcal Pisco just like its namesakeXicaru 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