• 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 ma