El Jolgorio Pechuga

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

El Jolgorio Pechuga

215,00 CHFPreis