Destilado De Agave, Pechuga, 'Rooster Guava', Tlamati

• Pechuga produced in San Miguel Atlapulco, Puebla, Mexico • Maestro Mezcaleros Balbino & Sergio Salas in collaboration with chef Jazmín Ponce • 100% Papalométl (Agave potatorum) • Cooked in a conical earthen oven • Milled by hand using wooden mallet & canoa in addition to a small mechanical grinder • Fermented with ambient yeast and spring water in stainless steel tanks • Distilled three times using traditional copper pot stills • Addition of rooster breast, mole negra, and guava leaf on the third distillation • Notes of star fruit, mandarin peel, corn silk, dragon fruit, golden raisins, toasted almond, anise, cacao, coriander, cardamom, black pepper, sea salt • 50.5% ABV (ABV may vary batch to batch) A spectacular example of pechuga from Puebla, where this special style of mezcal is often distilled with mole. Maestro Sergio Salas collaborated with his wife, chef Jazmín Ponce, to make this tiny batch. Mole negra is paired with guava leaf, rooster breast, and the distillate of Papalométl agave. Wild!