This producer and his sons make a very special mezcal called Pechuga that is many a bartender's darling due to its distinctively smoky-spicy aromas and flavors. Spirits critics have described it as "ouzo-like" for its intense petrol and anise-driven profile. It is triple-distilled and limited in production due to the special seasonal ingredients it requires—wild mountain apples and plums—which are part of a special combination of fruits and rice added to the distillate for the third distillation, which takes place over the period of 24 hours and requires the vapors to pass through a suspended, skinless chicken breast (for balance, according to the folks at Del Maguey, and the reason for the name "Pechuga", which means 'breast' in Spanish) before condensing to form the spirit you have here. This is wild, super-rare Mezcal, unlike anything you've ever tried!
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