Made using a double distilled Espadin - the same recipe as QQRQ Espadin 45. Home roasted cacao beans are added to the mezcal along with a chicken which macerates for 2 weeks then is distilled a third time - this method is known as a Pechuga style.
Agave type: Espadin
Artisanal. – pit roasted, crushed with Tahona, wild fermentation in wooden vats, double distillation in alembic stills then cacao is added - rests for 2 weeks before 3rd final distillation
On the nose this mezcal is earthy, with notes of leather, spice, pepper and chocolate. To taste, you are met with complex spices, and nutty, earthy, vegetal flavours.
