This 220-liter batch of Pechugra de Mole Poblano was distilled by maestro mezcalero Delfino Tobón Mejía in his hometown of San Pablo Ameyaltepec, Puebla. To make this special batch, Delfino filled the boiling chamber of his still with the fermented mash of wild-harvested agaves Pizorra (a. Marmorata), along with an already recently-distilled run of Papalome (a. Potatorum). He then placed a basket of raw chicken breast and traditional mole poblano (made with ingredients of apples, bananas, peanuts, cinnamon, and cumin) between the boiling chamber and condensing chamber of his handmade three-plated copper stills. He proceeded to power the two copper stills with open flames, and over the course of five days, distilled this 220-liter batch of this Pechuga de Mole Poblano. Bottled May 2024.