Xicaru Pechuga Mole 750 Missing Image Delicate aromas of Fuji apple

Delicate aromas of Fuji apple

making great whisky and enjoying life

Crisp red fruit aromas of pomegranate and hibiscus

Benedictine is made using a complex process with original copper pot stills

Barr Hill Gin is our ode to the hardworking bees of the Northeast

Xicaru Pechuga Mole 750 Missing Image Delicate aromas of Fuji appleXicaru Pechuga Mole is a celebration of two Oaxacan traditions: pechuga, a mezcal that is distilled with a chicken breast and traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. The agave Espadin used in this mezcal is cooked in an underground stone oven, tahona mashed, fermented in open air pine vats, and distilled over a wood fire. The mole negro is made from scratch over two days at the palenque, using molcajete