Made only at the close of the year, Pechuga depends on timing: wild mountain apples and plums must be in season before distillation can begin. A chicken breast is suspended inside the clay still while the spirit passes through, a step that defines this style of mezcal. The result is a 750 ml bottling at 49% ABV, smoky and earthy with roasted agave at its core. Citrus zest lifts the middle, while minerality and a touch of pepper carry the finish.
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Made only at the close of the year, Pechuga depends on timing: wild mountain apples and plums must be in season before distillation can begin. A chicken breast is suspended inside the clay still while the spirit passes through, a step that defines this style of mezcal.
The result is a 750 ml bottling at 49% ABV, smoky and earthy with roasted agave at its core. Citrus zest lifts the middle, while minerality and a touch of pepper carry the finish.
