A raw turkey is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. 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”.
In homage to Zapotec rituals, our 3rd generation Maestro Mezcalero refines his centuries-old family recipe into this award-winning Mezcal.
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