Here, Quiquiriqui have subbed the traditional raw protein used in pechuga production with some roasted cacao beans, which are added to the 100% espadin agave mezcal after its second distillation. It's allowed to rest for two weeks before being distilled for a third and final time. A delicious drink in its own right, with plenty of warm spice and roasted notes, it's also a great alternative for lovers of pechuga who are foregoing the animal protein.
