Bozal Mezcal Pechuga 94' (750mL)

Agave: Papalote -  The Cupreata agave, known as maguey Papalote in the state of Guerrero, grows wild on the mountain slopes of the Rio Balsas basin. The harvesting of this agave is extremely difficult due to the altitude of the steep slopes where it is found. Cupreata from Guerrero presents a profile starting with sweet floral notes, followed by the aroma of wet earth and subtle minerality, reminiscent of an approaching storm. Cupreata is a subspecies of Papalote.

Production: An age-old tradition from mezcaleros, Pechuga is typically produced in small batches for personal consumption as a ceremonial and festive mezcal, taking place at year-end. First the agave is crushed, baked in earthen pit ovens, fermented, and then distilled in a copper pot still. Before the third distillation, organic cooked chicken marinates with locally sourced fruits, chiles, citrus fruits, raisins, cinnamon and clove. After the chicken has fully marinated, the protein and spices are added into the third and final distillation. A ritual among the last four generations, the recipe has remained the same over the years to keep with the family tradition.

Taste: The Pechuga expresses a delicate balance in which the smokiness is softened noticeably by the protein and wild fruit. A rich mouthfeel offers flavors of roasted fruit, subtle minerality and a slight smokiness, finishing dry on the back.