5 Sentidos Pechuga de Mole Poblano

Traditional Pechuga Mezcal – San Pablo Ameyaltepec, Puebla
Crafted in the village of San Pablo Ameyaltepec, Puebla, this mezcal is a powerful reflection of heritage, tradition, and family.

Maestro Mezcalero Delfino begins by cooking wild-harvested agave Papalote in an underground earthen oven. Once roasted, the agaves are crushed using a mechanical mill and left to ferment naturally. The resulting mash is then placed into the boiling chamber of his handmade, three-plated copper still, where it begins its transformation.

For this special Pechuga-style mezcal, Delfino adds a unique touch—an already distilled batch of mezcal is poured into the still, marrying the new spirit with the old.

While Delfino readies the still, his wife, Nallely, performs a ritual of her own. She slaughters a free-range chicken raised in their backyard, carefully plucks it, and places it raw into a basket. The chicken is then suspended inside the still, hanging above the boiling agave mash using string and river stones.

As the mezcal distills for the final time, the steam rises through the chicken, imparting a rich, umami complexity to the spirit. The result is a deeply aromatic, layered mezcal, balancing savory, smoky, and slightly fruity notes—a true labor of love and tradition.