Xicaru Pechuga Mole is a tribute to two beloved Oaxacan customs: the ceremonial pechuga mezcal, and the celebrated mole negro sauce. This mezcal is crafted with the most content Espadin agave, naturally prepared in a stone-dug oven, tahona-ground, gently fermented in wooden vats, and finally distilled utilizing wood-fired stills. The mole is a signature recipe that is handcrafted over two days using traditional molcajete grinding, Oaxacan chocolate, plus other regional ingredients. At the end of the process, a chicken breast is added to the still for the concluding distillation.