El Jolgorio Pechuga Mezcal
El Jolgorio Pechuga Mezcal is a rare and exquisite mezcal made from the wild agave Espadin. This mezcal is made using a traditional method that dates back to the 16th century. The agave is slow-roasted in an underground oven, crushed by a mule-drawn tahona, and fermented with natural yeasts. The fermented mash is then distilled twice in copper pot stills.
After the second distillation, the mezcal is transferred to a new still and a raw turkey breast is added. The mezcal is then distilled a third time, with the flavors of the turkey breast being infused into the mezcal.
The result is a complex and flavorful mezcal that is unlike any other. It has notes of roasted agave, smoke, citrus, herbs, and turkey. The mezcal is smooth and easy to drink, but it also has a strong and lingering finish.
The nose is bright and herbaceous, with notes of roasted agave, mint, and citrus. There are also hints of smoke, pepper, and earth.
The palate is smooth and flavorful, with notes of roasted agave, smoke, citrus, and herbs. There is also a hint of sweetness and a touch of bitterness.
The finish is long and lingering, with notes of smoke, agave, and minerality. There is also a hint of spice.