Delfino Tobón Mejía, a 4th-generation mezcalero, is the master behind this revelatory mezcal. Often mixing wild-harvested Papalome, cultivated agave Azul, and sometimes using wild Pizorra, Delfino adds a raw chicken, along with a composed Mole Poblano, to the boiling chamber of his still on the second distillation. The mole is made of chile mulato, chile ancho, walnuts, peanuts, chocolate, apples, bananas, sesame seed, tortilla, and a handful of other ingredients, and nearly all of them show up on the aroma or palate at some time during the drinking experience.