Product of: Mexico

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Del Maguey Pechuga Mezcal is triple distilled, including distilling with wild mountain fruits, almonds, white rice and a whole chicken breast (the Spanish for chicken breast is pechuga de pollo, hence this mezcal being named Pechuga).

Production of this family-made mezcal is limited to December to January due to the season of the wild fruits used.

A base of 100 litres of double-distilled Minero Mezcal is added to the still along with approx. 100 lbs of wild mountain apples, plums, red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice. A skinned whole chicken is washed in running water for three hours to remove the grease and is then strung up in the still. The slow, third distillation is then started.

Review and Tasting

Sampled on 16/01/2025

Appearance:

Crystal clear.

Aroma:

Wonderfully aromatic, herbal lightly smoky and floral with salami, black pudding, basil, salty sea air, lemon grass, orchard fruit and English parsley sauce.

Taste:

Smoky roast chicken skin, smoked paprika, sea salt, coal dust and herbal notes. Very faint lavender and honeyed sweetness.

Aftertaste:

Lingering citrus acidity, chicken stock, herbs and peppery spice.

Overall:

Described as being slightly scotch whisky-like and it is. Lightly smoky and meaty with herbal and floral notes.