This Pechuga uses a once-distilled batch of wild harvested Papalote as the base spirit, roasted using Encino firewood. For the second distillation, Delfino adds raw chicken, green apple and other seasonal fruit, plantains, baking spices, chocolate, and almonds to the boiling chamber of his custom-made three-plate stainless steel & copper still. This mezcal has aromas of anise, cinnamon, and cooked banana, and the palate has strong notes of baking spices and hot chocolate.
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