Another intriguing take on the pechuga style of mezcal, which is usually distilled with a raw chicken breast, this is “twice distilled in copper stills, with fruits, turkeys and roosters creoles of the region.” The end result is mild and peppery, with a distinct fruitiness in the background.
Another intriguing take on the pechuga style of mezcal, which is usually distilled with a raw chicken breast, this is “twice distilled in copper stills, with fruits, turkeys and roosters creoles of the region.” The end result is mild and peppery, with a distinct fruitiness in the background.
Another intriguing take on the pechuga style of mezcal, which is usually distilled with a raw chicken breast, this is “twice distilled in copper stills, with fruits, turkeys and roosters creoles of the region.” The end result is mild and peppery, with a distinct fruitiness in the background.