Image Alt


Quiquiriqui Mole Pechuga tasting notes

Tasting notes details

  • Location: Santiago Matatlan, Oaxaca
  • Agave: A. angustifolia – Espadin.
  • Maestro Mezcalero: Carlos Mendez Blas
  • Vintage: 2019
  • ABV: 49%
  • Tasting Keywords: Pine, cayenne, citrus oil.
  • NOM: O20X


A touch of sugar cane, freshly grated orange peel, and freshly peeled mango.


Like many pechugas the Quiquiriqui Pechuga is a confounding mix: There are flavors of pine, sugar cane, cayenne, and citrus oil but none of the viscosity that I normally associate with a pechuga. It has a nice round body that reminds me of a brandy with an acidic highlight.


The espadin was roasted underground, crushed with a tahona, fermented in tinas with wild yeasts, and distilled in a copper pot still.

For the pechuga Carlos Mendez Blas then puts the mezcal through a ten day maceration in vegan mole paste before the third distillation which pops the ABV up to 49%. Yes, you read right, this is a vegan pechuga, a category that Wahaka pioneered but which now seems more normal than vegan cuisine in the entire category.


This is the first in a series of Quiquiriqui limited releases that will put maestro mezcalero Carlos Mendez Blas’ distilling know how and creativity on display. He has produced notable mezcals for Quiquiriqui and Cruz del Fuego but this pechuga and other upcoming releases show him stretching his creativity and technique. Clearly he’s been working on some ideas and these are their liquid expressions.

Max co-founded Mezcalistas with Susan way back in 2012. Before that he was a journalist at Salon.com and The San Francisco Chronicle.

Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

You don't have permission to register