Cinco Sentidos Pechuga de Mole Mezcal

Pechuga-style mezcal is usually derived from a family recipe and involves redistilling an already prepared mezcal, typically with the inclusion of chicken or turkey breast (pechuga translates to "breast"). The poultry adds flavors by dripping condensation while the vapors in the still "cook" it as it hangs over the boiling chamber. Marcelo Luna does a riff on this style by adding a mole poblano made of chocolate, cumin, chile ancho, bananas, cloves, cinnamon and other spices, along with cooked chicken, to an already distilled batch of agave Espadilla. This creates a savory and spicy affair full of cayenne, cloves, ginger, dark chocolate, cooked elote, and tropical fruit. It's a supple and textured agave spirit that I wish was in my cabinet at all times.