Quiquiriqui Destilado con Cacao

47% ABV. As per the Mole, this was crafted by Carlos Méndez at his Palenque in Santiago Matatlán with the Quiquiriqui Espadín agave as its base. After pit-roasting, crushing and wild fermentation in wooden vats, it was distilled twice in alembic stills. Then, home-roasted coffee beans were added to the spirit and left to rest for two weeks before a final, third distillation.