Xicaru Pechuga Mole Mezcal Artesanal (750 ml) region_Le Carbet The longstanding tradition of Valdobbiadene

The longstanding tradition of Valdobbiadene in making spumante

nutty mouthfeel

is aged for up to 2 years in French Oak

or as a flavor in confectionary and ice creams

Oaxaca and masterfully blended them to produce an honest expression of terroir

Xicaru Pechuga Mole Mezcal Artesanal (750 ml) region_Le Carbet The longstanding tradition of ValdobbiadeneWe 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 made from scratch over