Mezcal de Pechuga is made when a finished Mezcal is re-distilled with local fruits, grains and nuts, and a raw piece of protein (typically a chicken) is hung over the still to cook in the vapours. Traditionally, this style of Mezcal is produced for special occasions and consumed locally, and there are as many different versions as there are distilleries.

QQRQs version trades the poultry for a homemade vegetarian mole paste, made to a traditional family recipe. Crafted by Carlos Mndez at his palenque in Santiago Matatln, this Pechuga uses the QQRQ Espadn agave as its base. Following the second distillation, the mole paste is added and the spirit is rested to infuse for two weeks before the final, third distillation.