Mezcal El Jolgorio Pechuga
This Special Edition El Jolgorio Mezcal Pechuga is produced from 100% semi-wild Agave Espadín (Agave angustifolia) harvested at 10 years of age , in honor of the Day of the Virgen de los Remedios, in Santiago Matatlán, Oaxaca. Our Pechuga mezcal agaves are pit-roasted according to tradition, mule-drawn tahona-crushed, open fermented, and then twice distilled in a copper pot still with fruit and the breast of a guajolote – a creole turkey rooster of the region. bottled at 48% ABV. Produced in Santiago Matatlan, Oaxaca, by mezcaleros Valentín Cortes and Gregorio Martinez Jarquin.
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.
El Jolgorio Pechuga mezcal is produced from Espadin agave harvested at ten years of age. The agaves are pit-roasted, crushed by tahona, open fermented, and double-distilled by mezcaleros Valentín Cortes and Gregorio Martinez Jarquin in Santiago Matatlán, Oaxaca. Various fruits and the breast of a turkey rooster are also put into the still.
There’s a turkey breast included in distillation, but don’t worry; it doesn’t taste like poultry. El Jolgorio’s Pechuga is aromatic and spicy, with full-bodied agave flavor that gradually gives way to botanical notes on its very long finish. It’s a little bit rustic, but complex and delicious.