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Mezcal del Maguey Pechuga
This Mezcal del Maguey Pechuga is a white mezcal made in Mexico in the region of Valles Centrales in Santa Catalina Minas (Oaxaca) and with 100% Agave Espadín aged 8 to 12 years, cultivated at 1540 meters above sea level and cooked for 4 to 5 days.
A traditional mezcal made by experienced palenqueros like Florencio Carlos Sarmiento, Florencio Carlos Vasquez, Luis Carlos Vasquez, and Luis Carlos Martinez.
Mezcal del Maguey Pechuga is made in a traditional way and begins with a double distillation of Mezcal Minero. Then, a third distillation is prepared by adding about 100 liters of mezcal to the still, along with 100 kilos of wild mountain apples and plums from Valles Centrales, large bananas, pineapples, a handful of almonds, and a handful of uncooked white rice. Next, a whole chicken breast is washed, the skin is removed, and it is cooked in water for approximately three hours to remove the fat. Then, it is suspended by ropes in the still and the third distillation begins. The vapor passes over the breast and condenses into a crystalline liquid with a surprising flavor and smoothness. The reason for adding the breast, according to the mezcal masters, is to balance the mezcal and prevent it from being dominated by the fruit. Truly, this is one of the most surprising mezcals we have tasted at Vinopremier, a marvelous distillate that will delight even the most demanding mezcal tasters.
The fermentation of Mezcal del Maguey Pechuga takes place in 1400-liter wooden vats, for 15 to 25 days depending on the time of year in which it is distilled. The result is a high-quality and pure mezcal with an alcohol content of 49 degrees.
If you have any doubts when buying this Mezcal del Maguey Pechuga, please contact the sommelier of our online store, who will advise you without obligation.
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Sight: 'Limpio y brillante'
Mouth: 'Matices de frutas tropicales y ahumados.'
Nose: 'Aromas de albahaca, limón y fruta.'
Translated automatically
