Fidencio Pechuga Mezcal

"tastes like a grassy bandaid"... in a good way! funky nose, not the smoothest but let pretty good

smooth Clean citrius topsheet ushering into a earthy well balanced palate of flavorful but not overpowering fusion, sits on the palate perfectly.

Paint thinner and banana

I had this last night at Rosa Mexicano in Union Square NYC, about $19 (which I thought was outrageously priced...but so was everything else at the restaurant for the quality). Let this sit for a bit, and the fruits really shine through. You can smell pineapples and tropical fruits, followed by delicate floral taste on the palette. Not sure I liked the finish, a bit astringent for me. Pechuga mezcals are traditionally made once a year, around harvest time. It's distilled twice over the harvest fruits, and then a third time with a chicken or turkey breast suspended over it, to counteract the fruity taste. Thankfully there's no poultry taste to this, just delicate fruits. I think if it wasn't for the finish, this would've been amazing. The waitress actually told me that the Del Maguey or Los Siete pechuga are by far much better, but I couldn't fathom spending $25 a drink on the Del Maguey and I already had an unopened bottle of the Los Siete at home (not to mention, that was even more, about $30). Considering this was $19 for the drink...definately not worth it...but it was a birthday celebration (my wife's), so a bit of a splurge. But now I'm really looking forward to the Los Siete I have at home. Also...on the bright side, this was the highlight of the meal...their entree and desserts are outrageously expensive compared to the quality and taste

stony. pineapple. BANANA.