Pechuga Mezcal: A Celebration of the Harvest

October 8, 2017

Harvest season is celebrated in many ways throughout the world. In Mexico, the production of one of the most culturally cherished agave spirits, pechuga, coincides with this time of year. Until recently, pechuga rarely left Mexico. Family producers made it in limited quantities. However, with more understanding, appreciation and demand for agave spirits worldwide, it was inevitable that pechuga would find its way outside the country.


The history of pechuga, Spanish for “breast”goes back at least a century with closely guarded family recipes. Much like mole, the classic flavorful Mexican sauce, no two are alike. This type of mezcal starts off in its production as per usual. Using traditional methods, they select, harvest, roast, crush, ferment and distill their preferred agave. The difference comes in these next two steps.

Meat hung during Wahaka Mezcal distillation / Photo Credit: Wahaka Mezcal

Upon the second or third distillation, a mixture of fruit (quince, plantain, plum, guava, apple, etc.), herbs, spices, nuts and/or grain infuse with the distillate in the pot-still. Next, a raw breast of chicken, turkey or other meat (rabbit, venison, pig etc.) suspends over the still, hung up with string. This allows vapor to pass through it during distillation.

While they often create this type of mezcal with meat, vegan versions exist which eschew its use. Instead, the producer highlights other harvest ingredients. Wahaka Mezcal has put out a couple of these including their Espadín Botankio (highlighting locally-sourced herbs) and an Espadín Manzanita (featuring heirloom apples).


Pechuga is a special occasion spirit in Mexico, traditionally prepared for fiestas such as weddings, baptisms and quinceaneras. Modern mezcal producers typically bottle it only once a year to coincide with the fall harvest of orchard fruits. Many also use wild or heirloom agave species in its production. In some families, it’s a ritual to hang the remnants of the breast bone in the family altar room during Diá de los Muertos (Day of the Dead). This annual holiday honors the spirit and memory of the dearly departed. On this day they sip pechuga as a special treat.

In the US and other parts of the world, pechuga is rapidly gaining popularity among aficionados and collectors. As a mezcal brand, it’s almost an obligation these days to produce some version of it.


Del Maguey Pechuga Mezcal

This was one of the first on the market and is considered by many to be the gold standard with its intense umami flavors and spices. It’s also one of the most costly, but well worth seeking out.

Del Maguey Pechuga Mezcal / Photo Credit: Del Maguey

Mezcal Pierde Almas Conejo 

Instead of the more commonly used fowl in the preparation, this one is made with wild rabbit (conejo). The fruits, botanicals, and spices are soft and elegant with an added flavor of gaminess—in a good way!

Mezcal Pierde Almas Conejo  / Photo Credit: Mezcal Pierde Almas

Bruxo No. 2 Pechuga de Maguey

This vegetarian version uses the heart of the agave as the main attraction in its infusion. This extra layer imparts an intensely concentrated flavor of the maguey (agave) to this spirit.

Bruxo No. 2 Pechuga de Maguey / Photo Credit: Bruxo Mezcal

El Jolgorio Pechuga Mezcal

The fruits and botanicals take the spotlight in this interpretation. Though turkey breast is used, the meatiness mostly comes through in its richness rather than the flavor of the meat itself.

El Jolgorio Pechuga Mezcal / Photo Credit: El Jolgorio

Fidencio Pechuga Mezcal

Made to coincide with the quince harvest, the flavors of the spirit (here made with the traditional chicken) are intended to evoke the true essence of the harvest season.

Fidencio Pechuga Mezcal / Photo Credit: Fidencio Mezcal

Don’t stop at these pechuga mezcals. Start hunting!

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