Xicaru Pechuga Mole is made in Santiago Matatlan, Oaxaca. This mezcal celebrates the tradition of both mezcal pechuga and traditional Oaxacan mole.
About this mezcal
Xicaru Pechuga Mole is a celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast and traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The agave Espadin used in this mezcal 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 the palenque, using molcajete-ground chilis, Oaxacan chocolate, and other fresh ingredients. It is added to the still along with a chicken breast for the final distillation.
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Xicaru Mezcal
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. Fernando is extremely proud to be able share his family’s mezcal with you.
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El-Dawg
165 reviewsMole, Mole, Mole! No mistaking this pechuga that’s for sure.
Cinnamon, spice, broth, other spices. Not bad, but is dominated by the savoriness, and I am left wishing for something sweet (fruit, candy, something) to balance it all out. More of a unique, “try it once” mezcal for me.
Review #103
CX-PM02, Batch 2, 20-1950
Chefclevenger25
1 reviewI had the pleasure of making this Mezcal with Xicaru. I’m a chef in Atlanta and 4 of us from our restaurant went down to be apart of their first pechuga that we decided to add mole to. The spices really come through on the nose and palate . It’s almost a little tongue numbing from the cloves. The chickens give it a smooth mouth feel and viscosity. An experience I will never forget.
Samhain
9 reviewsPretty wild. Roasted Chile, buttery, rich on the nose. Chicken stock flavor really comes through, nice little alcohol heat to it, silky. The nose is really exciting, great price for a pechuga. Batch002 nomf193d
hmbse7en
2 reviewsBest of the Pechuga style I’ve ever tried. The savory chocolate-chile flavor from the mole makes this absolutely stand out. I’d say I keep it on hand…but honestly it doesn’t last very long!
SoloAgave
85 reviewsGreat bottle to share for friends that are afraid of the usual mezcal profiles as this is really interesting take on Pechuga style. Overpowering Mole flavor so best served alongside other expressions but a unique and memorable spirit especially at the price point.
JRB
13 reviewsDistilled with mole and chicken. No fruits added to distillation.
Batch 001. Conical stone oven, Tahona mashed.
I taste moderate smoke, and the cocoa from the mole. No sweetness as I have observed in other pechugas. Viscous, but nothing else obvious from the chicken in the distillation. However overall I am a fan, especially with the delicious mole notes and the reasonable price. Rating 4.5 stars, especially recommended if you’re looking for a pechuga that’s not sweet/fruity.
Distilled with mole and chicken. No fruits added to distillation.
Batch 001. Conical stone oven, Tahona mashed.
I taste moderate smoke, and the cocoa from the mole. No sweetness as I have observed in other pechugas. Viscous, but nothing else obvious from the chicken in the distillation. However overall I am a fan, especially with the delicious mole notes and the reasonable price. Rating 4.5 stars, especially recommended if you’re looking for a pechuga that’s not sweet/fruity.
Stingray Evans
2 reviewsFirst of all, the nose on this is so good. Chicken and mole come together beautifully. So smooth and easy to drink. Buttery smooth, with a spicy finish. Try it if you can find it.