Pechuga is a unique and traditional style of mezcal that is known for its complex and rich flavors. It is made using a special distillation technique that involves adding various ingredients to the mezcal during the final distillation process.
The process of making pechuga starts with the production of mezcal itself. Agave plants, typically Espadín agave, are harvested and cooked in large underground pits or ovens. This process, known as roasting, helps to break down the starches in the agave and convert them into fermentable sugars. The cooked agave is then crushed or milled to extract the juice, which is known as agave juice or agave must.
The agave juice is then fermented in open-air containers, usually made of wood or stone. During fermentation, natural yeasts present in the environment convert the sugars in the juice into alcohol. This fermentation process can take several days to a couple of weeks, depending on various factors such as temperature and the desired flavor profile.
Once the fermentation is complete, the resulting liquid is ready for distillation. The mezcal is typically double distilled in copper pot stills. This traditional method allows for the separation of impurities and the concentration of the alcohol content. The first distillation, known as the “ordinary distillation,” produces a raw spirit with a relatively high alcohol content.
Now comes the unique step in making pechuga. During the second distillation, the mezcal is infused with additional ingredients, which often include fruits, spices, and most importantly, a raw chicken or turkey breast. you read that right – a raw poultry breast!
The poultry breast acts as a flavoring agent and adds a distinctive character to the mezcal. As the mezcal vapor passes through the still, it interacts with the ingredients, extracting their flavors and aromas. The result is a mezcal with a complex and layered profile, often described as having hints of fruit, spice, and a subtle meaty note.
It is important to note that the poultry breast used in the production of pechuga is not consumed or served with the mezcal. It is purely used as a flavoring agent and is discarded after the distillation process.
After the pechuga distillation, the mezcal is usually aged for a short period to allow the flavors to harmonize and mellow. The aging process can take place in various types of vessels, including oak barrels or glass containers.
The final product is a unique and highly sought-after spirit with a distinct flavor profile. Pechuga mezcal is often enjoyed neat or used as a base for cocktails, adding depth and complexity to the drink.
Making pechuga mezcal involves the traditional process of cooking, fermenting, and double distilling agave juice. The distinctive step in pechuga production is the infusion of additional ingredients, including a raw poultry breast, during the second distillation. This creates a mezcal with a complex and layered flavor profile, making it a unique and cherished spirit in the world of mezcal.