Pechuga begins with Minero produced in the small village of Santa Catarina Minas. The magic in this style of mezcal comes from a third distillation. Wild mountain apples, plums, plantain bananas, pineapples, almond and uncooked white rice are added and the mixture is placed in a clay still.
Finally a whole washed and skinned, but not boned, chicken breast is suspended in the still and a slow 24 hour distillation begins. The vapours pass over the pechuga to produce a most unique, rare and flavoursome mezcal.
The reason for the chicken breast, they say, is so that the final mezcal is not dominated by fruit; striking an unlikely but enticing balance.