Tlamati Rooster Guava Pechuga

Pechuga produced in San Miguel Atlapulco, Puebla, Mexico Maestro Mezcaleros Balbino & Sergio Salas in collaboration with chef Jazmín Ponce 100% Papalométl (Agave potatorum) Cooked in a conical earthen oven Milled by hand using wooden mallet & canoa in addition to a small mechanical grinder Fermented with ambient yeast and spring water in stainless steel tanks Distilled three times using traditional copper pot stills Addition of rooster breast, mole negra, and guava leaf on the third distillation Notes of star fruit, mandarin peel, corn silk, dragon fruit, golden raisins, toasted almond, anise, cacao, coriander, cardamom, black pepper, sea salt 50.5% ABV (ABV may vary batch to batch) A spectacular example of pechuga from Puebla, where this special style of mezcal is often distilled with mole. Maestro Sergio Salas collaborated with his wife, chef Jazmín Ponce, to ma