Master distiller Marcelo Luna, works alongside his son Leonardo in the community of Zoyatla, Puebla. Puebla is the home of the traditional Mole Poblano. Marcelo distils through a hybrid Filipino still: The boiling chamber is made of clay, the condenser a hollowed-out tree trunk covered with a clay top. The condensed vapours then pass through a copper coil housed in a stainless steel pot where they further condense. In the second distillation of Pechuga de Mole Poblano, Marcelo adds cooked chicken and mole poblano* to an already distilled batch of agave Espadilla (A. Angustifolia). This gives the spirit a savoury aroma and the unmistakable flavour of mole in the form of an oily-textured spirit that sits on the pallet nicely. This is as rare as it is delicious and every drop is to be savoured and consumed neat. We are honoured to exclusively import and share this brand with Australia. *Mole Poblano is a traditional Poblano meal consisting of chocolate, bananas, apples, chile ancho, chile mulato, cumin, cloves, and cinnamon, among other spices.