Marcelo Luna works alongside his son Leonardo in the communtiy of Zoyatla, Puebla. Marcelo distills through a hybrid Filipino still: the boiling chamber is made of clay, the condenser a hollowed-out tree trunk covered with a clay top. The condensed vapors then pass through a copper coil housed in a stainless steel pot where they further condense.
In the second distillation of Pechuga de Mole Poblano, Marcelo adds cooked chicken and mole poblano to an already distilled batch of agave Espadilla (A. Angustifolia). This gives the spirit a savory aroma, and the unmistakable flavor of mole in the form of an oily-textured spirit.