QuiQuiRiQui Destilado con Mole Mezcal (700ml)

Mezcal de pechuga (pechuga translates to ‘breast’ in Spanish) is made when a finished mezcal is redistilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still, cooking in the emanating vapors. Traditionally, this is a style of mezcal produced for special occasions and consumed locally—there are as many different versions as there are distilleries. QQRQ’s stunning, vegetarian-friendly recipe trades the poultry for a homemade mole paste. This paste is made to a traditional recipe by the Méndez family in Santiago Matatlán and includes chile Guajillo, chile Ancho, sesame seeds, almonds, peanuts, garlic, onion, raisins, bananas and cacao. It’s thought to be the first commercial release of its kind.

Carlos Méndez uses the QQRQ Espadin agave as the base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before a final, third distillation. 47% Alc./Vol.