QuiQuiriQui Mole Pechuga
A long time friend of the company – Melanie Symonds, created QuiQuiRiQui in 2011, partnering directly with families who have been producing traditional mezcal in their communities for generations.
The name “Qui-Qui-Ri-Qui” (pronounced Kee-Kee-Ree-Kee) comes from the sound a rooster makes.
The house Espadin Mezcal is mixed with the Mendez family homemade black mole paste which is left to macerate for 2 weeks. Its then distilled a third time to produce a complex Mezcal known locally as Pechuga style and traditionally made in small batches with seasonal ingredients and drunk at celebrations.