Cinco Sentidos Pechuga De Mole Poblano Delfino Tobon Mejia 95.8 Proof

This exceptionally unique spirit is produced by Delfino Tobón Mejía in San Pablo Ameyaltepec, Puebla. The base for this remarkable Pechuga is wild Papalote (agave potatorum), harvested at peak maturity and roasted in an underground oven. Prior to distillation, Delfino creates a mole by combining mezcal with a mole poblano paste from a local market. A free-range chicken from his family's yard is prepared and placed raw in a basket, suspended inside part of the still. The prepared mole is then poured over the chicken and into the basket, with some of it spilling directly into the liquid in the still as well. The distillation is a slow process, taking nearly a week from beginning to end on Delfino's simple copper reflux still.