BOZAL Pechuga

A centuries-old tradition of mezcaleros, Pechuga mezcal is usually produced in small batches for personal consumption, as a ceremonial and festive mezcal at the end of the year. The rare Papalote agave is first crushed and cooked in pits dug in the earth, then fermented and finally distilled in a copper still. Before the third distillation, chicken is marinated with locally sourced fruits, chilies, citrus, raisins, cinnamon and cloves. Once the chicken is fully marinated, the proteins and spices are added in the third and final distillation. A ritual for the last four generations, the recipe has remained the same over the years to respect the family tradition.
The Pechuga expresses a delicate balance in which the smokiness is softened noticeably by the protein and wild fruit. A rich mouth feel offers flavors of roasted fruit, subtle minerality and a slight smokiness, finishing dry on the back of the palate.