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and sometimes hints of venison
finishing fresh with lingering spice and citrus zest
The maguey is caponed at maturity
producing tequila is an art form we take very seriously
He then selected the following cooked plants to crush with a tractor-pulled tahona and ferment together
5 Sentidos Pechuga De Mole Poblano MezcalCollection and sometimes hints of venisonThis 220 liter batch of Pechugra de Mole Poblano was distilled by maestro mezcalero Delfino Tobn Meja in his hometown of San Pablo Ameyaltepec, Puebla. To make this special batch, Delfino filled the boiling chamber of his still with the fermented mash of wild harvested agaves Pizorra (a. Marmorata), along with an already recently distilled run of Papalome (a. Potatorum). He then placed a basket of raw chicken breast and traditional mole poblano (made
