Mezcal Pierde Almas Pechuga
Pierde Almas // Oaxaca, Mexico
Pierde Almas creates their Pechuga every November by taking their Espadín mezcal to the next level with a third distillation. The most notable step is hanging a turkey breast in the still, a variation on the traditional chicken breast. Before the third distillation, the mezcal is infused with a variety of wild fruits, herbs and nuts, such as apples, pineapples, almonds, pecans, citrus blossoms and anise.
Mezcal JovenA spirit distilled from one or more different varieties of agave. Can only be produced in designated areas within 8 different Mexican states. Must be bottled in México. This is unaged or aged in stainless steel or plastic containers before bottling.
"Clocking in between 49-51% ABV, the Pechuga offers a complex nose with the infused ingredients coming through in notes of grilled pineapple and baked apples, almond and anise. More of that wild fruit on the sweet and floral palate, along with agave and a subtle umami that - while it’s nothing like turkey - hints at something gamey with a bit of smoke. The finish is long and extends the savory, salty notes as well as light smoke."
Umami & Fruity
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