The Quiquiriqui Destilado con Mole is one of the most unique and fascinating artisanal mezcals coming out of Oaxaca. Produced by the Méndez family in Santiago Matatlán, it begins with Quiquiriqui’s traditional Espadín mezcal before undergoing a rare third distillation inspired by the ancient pechuga tradition. Instead of hanging meat in the still, the family uses a homemade mole paste containing guajillo and ancho chillies, sesame seeds, almonds, peanuts, garlic, onion, raisins, banana and cacao. The mezcal rests with the mole for two weeks before its final distillation, creating an intensely complex and deeply Oaxacan spirit.
The nose is earthy and captivating, revealing roasted cacao, leather, coffee bean, black pepper and smoky agave layered with dried fruit, toasted nuts and savoury spice. On the palate, it is rich, textured and remarkably complex, with flavours of bitter chocolate, espresso, roasted nuts, chilli spice and vegetal agave character woven through the mezcal’s smoky core. Notes of stewed fruits, raisin, baking spice and mole richness emerge as the spirit opens in the glass. The finish is long, warming and savoury, lingering with roasted cacao, pepper, coffee and gentle agave sweetness.
Ben’s Recommendation:
Quiquiriqui Destilado con Mole is not a beginner’s mezcal — it’s a serious, contemplative spirit for adventurous drinkers who appreciate complexity and authenticity. Rich, savoury and deeply layered, it blurs the line between spirit and culinary experience. Best enjoyed neat in a copita, alongside dark chocolate, mole dishes, roasted nuts, aged cheeses or slow-cooked meats. A brilliant bottle for whisky lovers, mezcal enthusiasts and anyone wanting to explore one of Oaxaca’s most distinctive traditional styles.
