{"id":26703,"date":"2020-02-06T10:00:37","date_gmt":"2020-02-06T10:00:37","guid":{"rendered":"\/blog\/post\/mezcal-poultry-pechuga-its-much-nicer-than-it-sounds\/"},"modified":"2022-04-30T08:35:33","modified_gmt":"2022-04-30T07:35:33","slug":"mezcal-poultry-pechuga-its-much-nicer-than-it-sounds","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/mezcal-poultry-pechuga-its-much-nicer-than-it-sounds\/","title":{"rendered":"Mezcal + poultry = pechuga (it’s much nicer than it sounds)"},"content":{"rendered":"

How do you take your mezcal \u2013\u00a0neat, on the rocks, or redistilled with a raw chicken breast? While Oaxaca\u2019s experienced mezcaleros have long produced mezcal de pechuga, passing heirloom recipes down through generations, the style is little known outside of Mexico. We take a closer look at the production process involved in making mezcal with meat…<\/b><\/p>\n

Until recently, few people were aware of \u2013 let alone consumed \u2013 mezcal de pechuga<\/a>. But now this typical Mexican wedding toast is garnering interest outside of native celebrations, and the bigger distilleries are slowly but surely starting to cotton onto its marketability as a point of difference amid the burgeoning mezcal boom. \u201cPechuga is a style of mezcal, it means \u2018breast\u2019 in Spanish\u201d explains Eduardo Gomez, founder and director of Tequila & Mezcal Festival<\/a>. \u201cMezcal is traditionally distilled twice, and pechuga mezcal is made when you take that liquid, add some sort of protein and fruits into the pot still, and distill for a third time.\u201d<\/span><\/p>\n

\"El

The ingredients in El Jolgorio pechuga<\/p><\/div>\n

Traditionally people use chicken breast, but it\u2019s not uncommon to hang other types of raw meat instead, for example, rabbit, turkey, deer, and even Iberico ham (the result of a one-off collaboration between Del Maguey and chef Jos\u00e9 Andr\u00e9s). It\u2019s suspended inside the still above a basket containing locally-sourced fruits, grains, and nuts; sometimes spices and herbs, too. The meat \u2013 which cooks during distillation, FYI \u2013 doesn\u2019t impart any flavour to the liquid; rather, its function is to balance, soften and round out any potentially potent fruit notes.\u00a0<\/span><\/p>\n

\u201cThey close the still pot, fire it up, and the liquid will start boiling and distilling and pass through the pechuga and through the condenser,\u201d Gomez continues. \u201cWhat you have, as a result, is a pechuga mezcal with very high fruit notes. Without the chicken breast, it would be super sweet because they add banana, guava, apples, peaches, almonds.\u201d<\/span><\/p>\n

The botanical proportions \u2013 which are usually derived from a family recipe passed down from generation to generation \u2013\u00a0varies among distillers and brands. Del Maguey\u2019s pechuga<\/a> combines \u201c100 kilos of wild mountain apples and plums, big red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice\u201d with the typical chicken breast. El Jolgorio<\/a>, by contrast, is made with limes, oranges, pineapples, apples, pears, plantains, and the breast of a turkey cock.<\/span><\/p>\n

\"Montelobos\"

Fermentation vat at Montelobos<\/p><\/div>\n

If the idea of a meat-infused agave spirit isn\u2019t your cup of tea, there are vegan iterations, too. And they weren\u2019t just invented to appease hipster bartenders, either. While the pechuga mezcal-making tradition dates is thought to back centuries\u00a0\u2013 just how far is relatively unknown, since the style is typically made in <\/span>palenques<\/span> (distilleries) located in remote countryside villages where there are few written records\u00a0\u2013 adding meat to the still isn\u2019t necessarily expected.\u00a0<\/span><\/p>\n

Sometimes, pechuga mezcals just contain fruits and herbs and forgo the \u2018protein\u2019 aspect of the production process. Don Amado\u2019s pechuga bottling, for example, features wild apples, apricots, bananas, walnuts, cloves, cinnamon and other spices, with not a turkey or chicken breast in sight.<\/span><\/p>\n

While the final flavour varies between bottlings as much as you\u2019d expect, there are some generalisations. For starters, pechuga mezcal is typically \u201cmuch sweeter than your standard espadin,\u201d says Gomez. \u201cMezcal is usually spicy and smoky and earthy and citrusy, but with pechuga mezcal, because they distil it for a third time, it loses a little bit of the complexity. However, it gets a different complexity from the fruit and the pechuga.\u201d<\/span><\/p>\n

Rather than make pechuga year-round, mezcaleros typically make small batches of the spirit to toast specific occasions, from quincea\u00f1eras (a party thrown when a girl turns 15 years old) to bountiful harvests. Usually, pechuga mezcal is consumed neat \u2013 no ice, no mixer, just straight up in appreciation of the elaborate distilling process.<\/span><\/p>\n

\"Monteloboz

Almonds to go into Montelobos pechuga<\/a><\/p><\/div>\n

\u201cIn the villages and towns [outside] Oaxaca, when the granddaughter of the master mezcalero is getting married, he will prepare a batch of pechuga mezcal for the celebration,\u201d Gomez continues. \u201cWeddings in Mexico go for two or three days, it\u2019s a big celebration, regardless of your economic situation or status, so they will make 500 litres and they will drink 500 litres across the wedding.\u201d\u00a0<\/span><\/p>\n

Mezcalaros may make just one or two batches of pechuga mezcal in a year, so even in Mexico, a bottle doesn\u2019t come cheap \u2013 and the price tag has stuck even among more commercial brands, with bottlings typically starting from \u00a380. \u201cWhen you have time and your credit card with you, have a shot of mezcal pechuga and decide for yourself whether it\u2019s worth the price tag,\u201d says Gomez.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

How do you take your mezcal \u2013\u00a0neat, on the rocks, or redistilled with a raw chicken breast? While Oaxaca\u2019s experienced mezcaleros have long produced mezcal de pechuga, passing heirloom recipes…<\/p>\n","protected":false},"author":24,"featured_media":26704,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[597,193],"yoast_head":"\nMezcal + poultry = pechuga (it's much nicer than it sounds) | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Oaxaca\u2019s experienced mezcaleros have long produced pechuga, mezcal distilled with a chicken breast, but the style is little known outside of Mexico.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/mezcal-poultry-pechuga-its-much-nicer-than-it-sounds\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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Hayes","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/www.masterofmalt.com\/blog\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/f346fdd569e49e8f021e047adaefbd05?s=96&d=mm&r=g","caption":"Annie Hayes"},"description":"Former Master of Malt features editor Annie Hayes is an esteemed journalist across the topics of spirits and cocktails, as well as health and lifestyle. She has worked for The Spirits Business and Men\u2019s Health, judged a number of cocktail competitions, and her work has featured in the likes of Esquire, Harper\u2019s Bazaar, Runner\u2019s World, Prima and Women\u2019s Health. Whether it\u2019s cocktail recipes and ingredients, hangover cures, Veganuary or shining a spotlight on spirits production processes, Annie has a nose for a story and is one of our favourite writers.","url":"https:\/\/www.masterofmalt.com\/blog\/author\/annie\/"}]}},"meta_description":"Oaxaca\u2019s experienced mezcaleros have long produced pechuga, mezcal distilled with a chicken breast, but the style is little known outside of Mexico.","featured_image_url":"https:\/\/www.masterofmalt.com\/blog\/wp-content\/uploads\/2020\/02\/Montelobos-1.jpg","amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/26703"}],"collection":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/users\/24"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/comments?post=26703"}],"version-history":[{"count":4,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/26703\/revisions"}],"predecessor-version":[{"id":26712,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/posts\/26703\/revisions\/26712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media\/26704"}],"wp:attachment":[{"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/media?parent=26703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/categories?post=26703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.masterofmalt.com\/blog\/wp-json\/wp\/v2\/tags?post=26703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}