Prolijo Mezcal Pechuga with Mole

DÍA DE LOS MUERTOS

MAESTRO MEZCALERO: Óscar Ramírez Santiago
REGION: Etla, Oaxaca, México
TYPE OF AGAVE: Angustifolia (Espadín)
AGAVE MATURITY:  8 to 10 year
PRODUCTION PROCESS: Artisanal - Small batch
Alc/Vol: 48 ABV / 96 PROOF
AROMAS: Bright fruit notes, hints of clean pepper, cooked agave, and mole notes
FLAVOR: Roasted fruit subtle minerality, mole, cacao and finishes dry on the back of the palate

We call our Pechuga “Día de los Muertos Pechuga” because it’s deeply intertwined with this sacred tradition. A few days before the Day of the Dead, the producer begins the first distillation using agave Espadín, while placing fruit on his home altar to honor and welcome his ancestors. Two days after the celebration, that same fruit is used in the final distillation—placed inside the still, with chicken breasts suspended above and Mole Negro spices added—transforming the mezcal into a true work of art.

The producer and his family believe that the spirits of their ancestors, who visited during Día de los Muertos, live within every bottle. Only about 380 liters were made.