We celebrate the anniversary of Xicaru by combining two traditions: pechuga, a
mezcal traditionally reserved for special occasions, and mole negro, the iconic
Oaxacan sauce. We are proud of the exciting result: Xicaru Pechuga Mole
Xicaru 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.
92 Proof (ABV 46%)
Inancient Zapotec culture the jaguar symbolized great
strength and agility. The Santibañez family home of
Tehuantepec, Oaxaca ,derives its name from this
revered creature. We utilize the jaguar to reflect the
tradition and heritage used in crafting Xicaru Mezcal.
The Jaguar Captures the Chicken!
We pay homage to ancient Zapotec culture with our use of the jaguar, a powerful
symbol of agility and strength. The jaguar captures not only the chicken, but also
the rich history and traditions found in Xicaru Pechuga Mole Mezcal.
Introducing chicken and savory-sweet mole negro to the
vegetal and smoky characteristics of traditional mezcal results in a remarkably
multifaceted flavor and a rich mouthfeel. The finish is delightful, long and lasting.
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