El Jolgorio Pechuga is made using two distillations. During the second distillation, the mezcalero adds locally harvested fruit and spices, like pineapple, orange, and plantains. Also during the second distillation, the mezcalero hangs a raw turkey breast on the inside of the pot still in such a way that all of the vapor must pass over the meat before it becomes liquid Mezcal.  Unlike the other El Jolgorio bottles, Pechuga is not named for the species/variety of agave it is made from, but rather for this special way of making Espadín Mezcal.
 
Maguey: 100% Espadin (Agustofilia Haw.)
 
Location: Santa Maria Zoquitlan , Oaxaca
 
Rippening time: 7 years
 
Oven type: Conical Underground oven
 
Mill type: Tahona pulled by horse
 
Fermentation water: Water from the river
 
Fermenter type: Wooden tubs made of sabine & pine
 
Maestro Mezcalero:Gregorio Hernandez, Ignacio Parada, Valentin Cortes
 
Distiller Type: Copper Alembic
 
Number of distillations: 2
 
Alc. Vol: 47%
 
Net. Cont: 700 ml