D E L F I N O T O B Ó N M E J Í A
Delfino tobÓn mejÍa, master distiller of the pechuga de mole poblano
produces in the village of San Pablo Ameyaltepec, Puebla. He cooks the agave in an underground oven and, after roasting, crushes them with a mechanical mill. After fermentation, he fills the boiling chamber of his homemade three-plated copper still with the fermented mash of agave Papalote. Then, he adds an already distilled batch of mezcal.
While Delfino is preparing the still, his wife, Nallely, slaughters and plucks a free-range chicken from their backyard. It is then placed in a basket, raw, and suspended inside of the boiling pot using string and rocks.
Delfino pours Mole Poblano, sourced from a local market and prepared by his wife, over the chicken and into the basket. Some of the mole spills directly into the boiling pot as well.
Once all the ingredients are added, the cap is placed on top and distillation begins. Vapors climb up into the plates enclosed by a water-filled cooling tank which forces condensation. The condensed vapors then pass through a copper coil enclosed by a stainless steel water tank where they further condense. The resulting spirit is captured after a single distillation.
This Pechuga de Mole Poblano is exceptionally polished, aromatic and envelopes your palate with the unmistakable flavor and texture of mole.
*Mole Poblano consists of chocolate, bananas, apples, chile ancho, chile mulato, cumin, cloves, and cinnamon, among other spices.
Expressions by Delfino:
