From the village of Santa Catarina Minas, Oaxaca and produced by Florencio Carlos Sarmiento, Florencio Carlos Vasquez, Luis Carlos Vasquez, Luis Carlos Martinez. It is made using Espadin and Pechuga.
Del Maguey Pechuga has a nose of basil, lemon, ocean, and fruit. It is almost scotch-like in its smoky taste. The Pechuga production season is limited to year end due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted. A whole chicken breast (pechuga), skin removed, is washed in running water for about three hours to remove any grease. Then it is suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness. The reason for the breast they say, is so the mezcal is not dominated by the fruit.
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