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A yearly release from the artisan Mezcal producers, Pierde Almas, their Pechuga is made from Espadin agave, which is triple distilled. However, before the third distillation, the Mezcal is blended with a selection of locally grown fruits, herbs and nuts. Next, a whole turkey breast is suspended in the bell of the still for a further depth of flavour that enhances the smoky qualities of the Mezcal. This might sound bizarre, but it's actually based on a traditional recipe with one slight change - it's usually a chicken breast rather than a turkey breast.
