The agave pinas for the Pechuga, are roasted in a traditional method, like the clasico. The distillation process for the Pechuga, is what makes it unique. Undiluted clasico is put back in the still for a third distillation and bottled, undiluted at 45.4%. Along with the mezcal, we add our traditional mixture of fruit: quince, apples, bananas, pineapple and guava. A whole chicken breast, skinned and washed to remove all the fat is hung from the cap of the still. The breast is said to soften the intensity and round out the flavor of the mezcal. All of the fruits are harvested from the mountains of Oaxaca, and must be harvested during the very short, quince harvest. Pechuga, is produced over a short time at the end of the summer. The fruit will have different expressions from year to year.
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