Pechuga, Spanish for breast, is traditionally produced by hanging a raw turkey breast over the copper alembic still during the second distillation of Mezcal con pechuga. This celebratory mezcal is enjoyed during special occasions such as weddings, patron saint days, and birthdays. Every Mezcalero has their own recipe in producing this spirit.
Only 78 cases of this unique small-batched mezcal was produced. The secret family recipe uses turkey, a variety of seasonal fruits, grains, nuts and local herbs.
Tasting notes: Iron minerals, mango, fennel, black pepper, medium-bodied.