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Description

XICARU MEZCAL PECHGA MOLEXicaru Pechuga Mole is a tribute to two beloved Oaxacan customs: the ceremonial pechuga mezcal, and the celebrated mole negro sauce. This mezcal is crafted with the most content Espadin agave, naturally prepared in a stone dug oven, tahona ground, gently fermented in wooden vats, and finally distilled utilizing wood fired stills. The mole is a signature recipe that is handcrafted over two days using traditional molcajete grinding, Oaxacan chocolate,

with a flavor profile comprised of sweet notes of peach and quince

His meticulous methodology combined with his specialty fábrica lend an extraordinary level of quality to this complex agave spirit

Baker must personally enjoy the bourbon before releasing it

Mezcal Delirio Añejo has been aged to perfection for 12 months in new American White Oak barrels that are lightly toasted

As the flavors dissipate

apple blossom

with a touch of caramel FINISH Provides a clean and enduring finish

4 is fermented in pine vats and cooked in pit ovens made of river stone

along with a subtle touch of salt and peat

juniper is the star

This 4+ year old BULL RUN BOURBON has been aged in new American charred oak

it is fire-roasted in black oak pits and tahona-ground