Mezcal de pechuga

Did you know that mezcal de pechuga is only produced on special dates? That’s right, due to the expensive production and elaboration of this mezcal and for being a special drink, it’s reserved for symbolic dates.

Each mezcalero decides when to produce it, however, the most common festivities in which they do it are Easter, Day of the Dead and Christmas. Let’s see more details about this ancestral drink.

What is mezcal de pechuga?

The mezcal de pechuga (pechuga means chicken or turkey breast in English) it’s a unique drink of its kind from the state of Oaxaca, and the others across the republic, that involves a special preparation.

It involves a chicken or turkey breast in the distillation process, it’s soft, transparent, with aroma and a fruity flavor.

Why is it called that way?

Mezcal de pechuga receives this name because of its elaboration process, for the second or third distillation, the chicken or turkey breast is introduced in the still, in some cases rabbit meat is also used.

The vapors that emerge from these distillations are the ones that add all the flavors that can be identified since the very first sip.

How is mezcal de pechuga made?

The procedure to make mezcal de pechuga consists of the following:

• Perform the maguey harvesting.
• Cook the agave for up to five days in an earth oven, like the ones used for underground barbecue.
• For maguey fermentation, it’s placed in wooden vats.
• The maguey passes through at least three distillations in clay pots typically; some producers opt for incorporating the Pechuga on the second distillation.
• The breast is washed and filters both its juice and the one from 14 cooked fruits, such as apple, plum, banana, apricot, orange, pineapple. For this step, the mezcaleros hang the breast of chicken or turkey inside the copper still so that the steam of the distillate has contact with it. The steam of the distillate causes the breast to cook, so at the end of the process only the bones of the animal are hanging, as the meat disintegrates due to the exposure to heat.

It’s worth mentioning that there’s no rule over the type of agave that should be used to make mezcal de pechuga; it can be tobalá, espadín or the species that the mezcalero chooses.

How is mezcal de pechuga drunk?

The mezcal de pechuga has very peculiar flavors and is very pleasant; you must really enjoy it. So, first recognize its tones, sniff it slowly and then put a few drops in the palms of your hands and rub them until the mezcal dries, immediately place your hands on your nose and breathe deeply.

Mezcal is never drunk in one sip, rather it’s kissed, whoever drinks it in one gulp doesn’t know how to drink mezcal. You will need to serve it in a caballito mezcalero, then lift it to your lips and drink a little.

Commonly, the first drink will taste like pure alcohol, but don’t be fooled, it’s until the third drink that you will begin to perceive the different tones and flavors of mezcal. Therefore, enjoy it slowly.

Differences from normal mezcal to mezcal de pechuga

The main difference is in the preparation process that we have already seen above, since there are different types of mezcal de pechuga and each one carries the seal, knowledge, and tradition of each mezcalero.

In Oaxaca, mainly, allocating an animal for the preparation of a mezcal implies an extra cost because animals are scarce for human consumption. Therefore, this mezcal de pechuga has been reserved for ceremonies of patron saint festivities, of the dead and for exceptional celebrations such as marriages, where the whole family can participate in the collection of fruits such as apples, bananas, pineapples, guavas and even raisins, rice, cinnamon, and almonds to accompany animal protein.

The price of a mezcal de pechuga is considerably higher than that of a conventional mezcal, a bottle of 25 ounces can cost $1600 pesos depending on the brand. Some producers already have this mezcal on sale continuously, and many others only in the final stretch of the year.

Now that you know the main characteristics of mezcal de pechuga, are you ready to try it? If so, remember that mezcal is enjoyed and drunk in small sips.