Pechuga Mezcals

Berta Vasquez comes from the Zapotec village of Chichicapam, Oaxaca, where she learned to make mezcal from her grandfather. Her husband was a mezca...

Crafted in Santiago Matatlán by Carlos Méndez Blas, having been made by his family for six generations. That tradition manifests in a bold and comp...

Using a base of Bat-Friendly Espadín, Tío Rey infuses raisins, chocolate, cacao, local fruits and farm-raised chicken breast into the second distil...

Using a base of Bat-Friendly Espadín, Don Joel uses a Pechuga recipe of local fruits, fresh corn, sugar cane and farm-raised chicken breast, which ...

Using a base of Bat-Friendly Espadín, Los Hijos’ Pechuga recipe consists of local fruits, almonds, raisins, chocolate and farm-raised chicken breas...

Following the age-old tradition from mezcaleros, sacrificial mezcal is typically produced in small batches for personal consumption as well as fies...

The first Raicilla Pechuga commercially available in the USA, this bottle is a limited seasonal release from Estancia. Maestro raicillero Alfredo S...

The Ibérico expresses a citrus-forward nose of lime and grapefruit with a tropical aroma of banana. A viscous mouthfeel coats the palate with savor...

A dry mineral base is offset nicely with an abundance of fruit, herbaceous notes, and nuttiness. A viscous entry coats the mouth leading to a fruit...

Distilled by 4th generation mezcalero and magueyero Oscar Hernandez Santiago. Born and raised in Matatlan, he was taught how to make mezcal by his ...

To make a Mezcal con Pechuga, a raw turkey is traditionally suspended over the copper alembic still during the second distillation. This unique pro...

Very unique, between normal second and extra third distillation, the batch is infused with roasted corn. Produces a nose full of smoky toasted corn...