Quiquiriqui Vegan Mole Pechuga
$110.00
The espadin was roasted underground, crushed with a tahona, fermented in tinas with wild yeasts, and distilled in a copper pot still.
For the pechuga Carlos Mendez Blas then puts the mezcal through a ten day maceration in vegan mole paste before the third distillation which pops the ABV up to 49%.
Quiquiriqui Mezcal was established in 2011 and partners directly with families who have been producing traditional mezcal in their communities for generations. Their Mezcals are made to order in small batches using locally grown agave plants, harvested when mature, then cooked, fermented and distilled using traditional methods. The name "Qui-Qui-Ri-Qui" (pronounced Kee-Kee-Ree-Kee) comes from the sound a rooster makes.
Location: Santiago Matatlan, Oaxaca
Agave: A. angustifolia – Espadin.
Maestro Mezcalero: Carlos Mendez Blas
Vintage: 2019
ABV: 49%
Tasting Keywords: Pine, cayenne, citrus oil.
NOM: O20X
For the pechuga Carlos Mendez Blas then puts the mezcal through a ten day maceration in vegan mole paste before the third distillation which pops the ABV up to 49%.
Quiquiriqui Mezcal was established in 2011 and partners directly with families who have been producing traditional mezcal in their communities for generations. Their Mezcals are made to order in small batches using locally grown agave plants, harvested when mature, then cooked, fermented and distilled using traditional methods. The name "Qui-Qui-Ri-Qui" (pronounced Kee-Kee-Ree-Kee) comes from the sound a rooster makes.
Location: Santiago Matatlan, Oaxaca
Agave: A. angustifolia – Espadin.
Maestro Mezcalero: Carlos Mendez Blas
Vintage: 2019
ABV: 49%
Tasting Keywords: Pine, cayenne, citrus oil.
NOM: O20X
Quiquiriqui Vegan Mole Pechuga
$110.00
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