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XICARU Pechuga MoleWe celebrate the anniversary of Xicaru by combining two traditions: pechuga, a mezcal traditionally reserved for special occasions, and mole negro, the iconic Oaxacan sauce. We are proud of the exciting result: Xicaru Pechuga Mole Mezcal. Xicaru Pechuga Mole Mezcal is made by hand. The maguey is cooked in an underground stone oven, tahona mashed, fermented in open air pine vats, and distilled over a wood fire. Our mole negro is made from scratch over

Chill this distilled vodka for enjoying in a vodka on the rocks

30% Pinot Noir from the Montagne de Reims and the Grande Vallée de la Marne 30% Chardonnay sourced from the best Crus in the Champagne region 40% Pinot Meunier from the Vallée de la Marne and the southern slopes of Epernay Vinification in stainless steel tanks 50% to 60% reserve wines Ageing on lees: 30 months

powerful aromas of crème de cassis

A classic French rose that is the "perfect anytime" sipping wine

It is light in the mouth with food-friendly acidity and tannin

Finish: Smooth vanilla and a hint of clove

After fermentation

you'll get 30 servings out of this recyclable glass bottle

Seagram's Extra Dry Gin launched in 1939 and has been one of the top choices among gin connoisseurs for the last seven decades

balanced by notes of brioche and citrus

1 oz fresh grapefruit juice

and zinfandel wine grapes

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