Review: Del Maguey Pechuga Mezcal / by Jason Hambrey

See below
Distiller Del Maguey (Santa Catarina Minas)

This is a limited production mezcal, made with both agave and also wild mountain plums and apples - distillation only occurs when these are in season. The process is quite intense: first, Santa Catarina Minas mezcal is made from Augustfolia Haw Agave, roasted for 4 to 5 days with mezquite, huamachil, and eucalytus wood. It is double distilled in a Clay still, and then, they go nuts. They place a hundred kilos of mezcal in the still with 100 kilos of wild mountain plums and apples, red plaintain bananas, pineapples, almonds, and uncooked rice. Next, a whole skinless, bony chicken breast is suspended in the still and a 24 hour distillation process takes place. The name, "pechuga" means chicken breast.

This has to be one of the world's craziest spirits.

Review (2016)

  • Batch: N/A

  • Bottling Code: N/A

  • Bottling Date: ~2015

Cucumber, soy sauce, fried tofu, pepper, mint – it reminds me much of the smells from Japanese ramen restaurants. Crispy Chinese duck made with 5-spice powder, and a bit of anise seed candy. The palate is quite big, which suits it well – with more of that crispy duck coming in. I am glad it is at 49%, it would be a bit watery otherwise. Finishes with 5 spice powder, some mint, licorice root, and green peppercorns. Not as complex as some other mezcal offerings, but it isn’t too hot at 49% and the body that gives to the vegetal pepperiness, fruit, and candy, makes it quite appealing.

Assessment: Recommended. How could I not? ….

Value: Low. This often comes in at a decent clip.