The Mezcal is one of the most sophisticated spirits that exists. The homogenization of the product between two batches is one of the principal challenges that the Master Mezcalilleros have to affront. Any variation on one of the three most important components of the Mezcal’s elaboration (A, B or C) will totally change the result […]Leer Más "The ABC’s of the Mezcal"
*PECHUGA means breast in Spanish, but it’s also is how we name a traditional Mezcal distilling process made with meat, fruits or plants. Not to be confused with Macerados, Embocados or Infusions, as those are made with other methods. The most common animals used for this purpose are chickens and turkeys. Also in some places […]Leer Más "Mezcal “Pechuga”? What the heck is that????"