Xicaru Pechuga Mole MezcalXicaru Pechuga Mole We celebrate the anniversary of Xicaru by combining two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. We are proud of the exciting result: Xicaru Pechuga Mole Mezcal. Xicaru Pechuga Mole Mezcal is made by hand. The maguey is cooked in an underground stone oven, tahona mashed, fermented in open air pine vats, and distilled over a wood fire. Our mole negro is

sweet notes

like his father before him

Serve chilled with cucumber

as well as aromatic hints of honeysuckle and vanilla

An ode to the smallest yet most essential of our six copper stills–"The Wee Witchie"–our Mortlach 12 Year Old Single Malt Scotch Whisky has been distilled 0

with an intense golden amber color and a mixture of toasted aromas that offer an excellent flavor

a recipe created by Galician monks who infused sour cherries in alcohol for 12 months

mix Smithworks Vodka with ginger ale and lime or even lemon-lime soda

with each ingredient meticulously sourced and finished separately in Martinique Rhum Agricole casks

Tobermory is one of the sites that produces two different styles of spirit

AROMA Robust vanilla and caramel notes

The finish is long and pleasant