Tlamati Rooster Guava Pechuga

Tlamati Rooster Guava Pechuga

Produced in San Miguel Atlapulco, Puebla, Mexico, by maestro mezcaleros Balbino and Sergio Salas, this pechuga carries on a regional tradition of folding local mole and community flavors into the spirit, treating each batch like a dish as much as a distillate. For this one, Sergio's wife, chef Jazmín Ponce, crafted a mole negra from chile, chocolate, raisin, almond, sesame, garlic, baking spices, and anise, finished with fresh guava leaf. In keeping with true pechuga tradition, a rooster breast is slathered in the mole and suspended inside the copper pot stills during the third distillation.

Made from 100% Papalométl agave cooked in a conical earthen oven, milled by hand with a wooden mallet and canoa alongside a small mechanical grinder, then fermented with ambient yeast and spring water in stainless steel tanks before three rounds of distillation in traditional copper pot stills. Expect notes of star fruit, mandarin peel, corn silk, dragon fruit, golden raisins, toasted almond, anise, cacao, coriander, cardamom, black pepper, and sea salt, with a deliberate balance between the umami depth of the mole, the bright fruit of the agave, and the deep funk of anise and guava leaf.

Sip slowly and neat — this is a rare, small-batch pechuga worth taking your time with.

50.5% ABV (may vary batch to batch)