Xicaru Pechuga Mole 750 Missing Image Benedictine is made using a

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

and elderberry play into the foreground

which are complemented by notes of chocolate and tobacco

and luminous vodka

Crisp red fruit aromas of pomegranate and hibiscus

Xicaru Pechuga Mole 750 Missing Image Benedictine is made using aXicaru 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