This Pechuga de Mole Poblano is exceptionally polished with aromas of peppery spice, baked pears, various nuts, milk chocolate, apples, cinnamon and salinity. The palate offers the unmistakable flavor and texture of mole. Mole... Read More
Minerality, papaya, mango, citrus zest, slate and some light plasticity bring a complex bouquet of savory and fruit forward notes that are incredibly drinkable.
Eduardo set aside a high proof blend of Espadin cuerpo (body) and puntas (heads), a mix he refers to as punteado, which he generally would use as a base spirit that would later be proofed down with colas (tails). We were able... Read More
Eduardo Pérez and his father Tio Tello produced this batch at his their family’s small palenque in El Nanche, Oaxaca. Eduardo and his father Eleuterio harvest exclusively mature agave and maintain a tradition of hand... Read More
