Del Maguey Pechuga Mezcal Tequila

Del Maguey Pechuga is the rarest and most extraordinary expression in the portfolio — a triple-distilled seasonal mezcal produced once per year using wild mountain apples and plums, tropical fruits, almonds, rice, and a whole raw chicken breast (pechuga) suspended in the vapor of the third distillation, a pre-colonial production tradition that produces a spirit of remarkable complexity, salinity, and umami that no other production method achieves.

Pechuga begins with the Minero mezcal from Santa Catarina Minas — already double distilled in the clay still with bamboo tubing. For the third distillation, approximately 100 liters of Minero is placed in the still with 100 kilos of wild mountain apples and plums available only in autumn, plus red plantain bananas, pineapples, almonds, and uncooked white rice. A whole chicken breast — skin removed, bone structure intact, washed in running water for three hours — is then suspended by strings in the vapor space of the still. A 24-hour third distillation begins. The vapor passes over and through the pechuga, condenses, and produces a crystal clear spirit. The chicken breast provides a balance that prevents the fruit from dominating the mezcal — the result is neither fruit nor meat but something entirely its own: basil, lemon, ocean, and fruit on the nose; smoky, salty, soft, and with a barely perceptible savory depth. The breast is then removed and placed in the family altar room. Production is limited to the autumn season when the wild fruit is available.

Tasting Notes

• Nose: Basil, lemon, ocean, and fruit — almost Scotch-like in its smokiness with a unique salty coastal quality
• Palate: Soft, round, and gentle with a complexity that is simultaneously smoky, fruity, savory, and salty
• Finish: Long and lingering with umami depth unique to the pechuga distillation tradition

Specs

• Producer: Del Maguey Single Village Mezcal
• Base: Santa Catarina Minas (Minero) — double distilled clay still
• Style: Triple distilled with wild mountain fruit and pechuga (chicken breast)
• Seasonal: Production limited to autumn when wild fruit is in season
• ABV: 49.2% (98.4 Proof)
• Size: 750ml

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Frequently Asked Questions

What is pechuga distillation?

A pre-colonial Oaxacan tradition in which a raw chicken breast is suspended in the vapor space of the still during a third distillation, alongside wild fruits. The breast balances the fruit without dominating the spirit — the vapor passes over it and condenses into a crystal clear liquid with a unique savory, salty depth. The finished breast is removed and placed in the family altar room as an offering.

Why is Pechuga limited to autumn production?

The wild mountain apples and plums required for the third distillation are only in season in autumn — they cannot be substituted or preserved. Production is therefore strictly seasonal and quantities are extremely limited each year.