What is pechuga mezcal?
Pechuga is Oaxaca’s celebration mezcal. Finished mezcal is distilled once more with seasonal fruit and a pechuga hung inside the still. The result is rounder, with fruit on the nose and agave smoke on the palate.
It is traditionally made for big celebrations, from weddings to Day of the Dead, so it is produced in small batches once a year.
Made with the fruit of the altar
Every Day of the Dead, Oaxacan families raise an altar with candles, marigolds and what the departed loved most. Mezcal is never missing: one glass is left for them and another is raised in their name.
Altar de Muerto is born from that fruit, guava, tejocote and orange, over our Espadín from Santiago Matatlán, cooked in an underground stone oven and distilled in copper by Maestro Armando Jerónimo.
In the glass
On the nose it opens like a freshly set altar: ripe guava, tejocote, orange peel and sugarcane over wood smoke and damp earth. On the palate the fruit melts into smoke and honey, and it lingers long and warm.
How to serve it
Serve it neat, at room temperature, in a veladora, copita or jícara. Pair it with what is on the ofrenda: pan de muerto, candied squash, tejocote sweets, mole negro or Oaxacan chocolate.
- Agave
- Espadín, distilled with pechuga and altar fruits
- Category
- Mezcal artesanal · Joven
- Alcohol
- 45% ABV
- Bottle
- 750 ml