Marcelo Luna, Master Distiller of our savory Pechuga de Mole Poblano, works alongside his son Leonardo in the communtiy of Zoyatla, Puebla.  Marcelo distills through a hybrid Filipino still: The boiling chamber is made of clay, the condenser a hollowed-out tree trunk covered with a clay top.  The condensed vapors then pass through a copper coil housed in a stainless steel pot where they further condense.

In the second distillation of Pechuga de Mole Poblano, Marcelo adds cooked chicken and mole poblano* to an already distilled batch of agave Espadilla (A. Angustifolia).  This gives the spirit a savory aroma, and the unmistakable flavor of mole in the form of an oily-textured spirit that sits on the pallet nicely.

*Mole Poblano consists of chocolate, bananas, apples, chile ancho, chile mulato, cumin, cloves, and cinnamon, among other spices.