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La Jicarita Pechuga is produced by Celso Martínez López in Santiago Matatlan, Oaxaca. This pechuga was made with 100% agave Espadin using a secret family recipe that includes turkey, a variety of seasonal fruits, grains, nuts and local herbs. The agaves were cooked in a conical earth oven for 3-5 days. The cooked agaves were crushed by a horse-drawn Chilean stone mill, fermented naturally for 6-15 days, and double distilled in copper pots. To make a Mezcal con Pechuga, a raw turkey is traditionally suspended over the copper alembic still during the second distillation. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added. This mezcal has notes of minerals, mango, fennel, and black pepper. Local Oaxacans enjoyed this unique celebratory mezcal on special occasions such as weddings, patron saint days, and birthdays. Only 78 cases were produced.