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 to this “elixir of the gods”. Local Oaxacans enjoyed this unique celebratory mezcal on special occasions such as weddings, patron saint days, and birthdays. Every mezcalero has their own recipe in producing this spirit.
Only 78 cases of La Jicarita's unique small-batched pechuga mezcal was produced. The secret family recipe uses turkey, a variety of seasonal fruits, grains, nuts, and local herbs. This is the first time this mezcal is available outside of Mexico. Aromas of smoldering campfire, edamame, caramelized agave, and fresh wax. Flavors of iron minerals, mango, fennel, and black pepper.
Oven: Conical Earth Oven
Type of Wood: Pino and Mezquite
Roast Duration: 3-5 days
Mash: Tahona Process, Chilean Stone Mill, Horse
Fermentation: Natural
Yeast: Local Wild Yeasts
Fermentation Tank: 1000 Liters Open Pine vats
Fermentation Duration: 6-15 days depends on season
Distillation: Double distilled in copper alembic
ABV of Mezcal: 48%
Only 78 cases of La Jicarita's unique small-batched pechuga mezcal was produced. The secret family recipe uses turkey, a variety of seasonal fruits, grains, nuts, and local herbs. This is the first time this mezcal is available outside of Mexico. Aromas of smoldering campfire, edamame, caramelized agave, and fresh wax. Flavors of iron minerals, mango, fennel, and black pepper.
Oven: Conical Earth Oven
Type of Wood: Pino and Mezquite
Roast Duration: 3-5 days
Mash: Tahona Process, Chilean Stone Mill, Horse
Fermentation: Natural
Yeast: Local Wild Yeasts
Fermentation Tank: 1000 Liters Open Pine vats
Fermentation Duration: 6-15 days depends on season
Distillation: Double distilled in copper alembic
ABV of Mezcal: 48%
