Pechuga | January 2022 | Tomás García Cruz | PGATGC2201 | Winter 2023 Release | 60 bottles

Don Tomás did not grow up with the tradition of combining both fruit and animal protein during the distillation process. In the rare occasion that such things were done, there were distilled separately to create a “mezcal de frutas” or “mezcal de pechuga” – to use the local miahuateco vernacular. Being as curious as he is talented, a recent conversation with a friend inspired the maestro to make some himself.

Having set aside 80 liters of single distilled liquid, known as shishe, from a previous production of Espadín, the maestro employed an experimental recipe in accordance to his own preferences. Don Tomás added a mix of fruit to the shishe in the boiler pot and suspended the chicken breasts below the still cap to conduct the second round of distillation. 1kg pineapple, 2kg guava, 4kg banana, 2kg apples, 2kg cantaloupe, 1kg raisins, and three chicken breasts of gallina criolla from the family’s ranch were used in the crafting of this Pechuga-style spirit.

Composing with a mix of heads, hearts, and high proof tails, Don Tomás made a total 60L at 53% Alc. by. Vol. 60 bottles have been made available exclusively to New York through our friends and partners at PM Spirits.

§  Maguey(es): Espadín capón (Agave angustifolia var.)

§  Provenance of the maguey: Homegrown

§  Producer: Tomás García Cruz

§  Region: Logoche, Miahuatlán

§  Date of production: January 2022

§  Distillation: 2x in copper pot stills

§  Final composition: heads, hearts, and high-proof tails

§  Batch size: 60L

§  ABV: 53%