*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 deer, rabbits, geese, pigs and iguanas are used.
The plants or botanicals used to make “Pechugas” are cardamom, corn, mint, epazote, etc. Any plant in good hands will be able the make a great vegan “Pechuga.”
The most common fruit used are apples but also you can find “Pechugas” made with pineapples, pears, oranges or bananas. For a master distiller any fruit can be useful.
The method to make a Mezcal “Pechuga” is the following:
1) Use finished Mezcal—around 65 ABV—in the distiller (several Mezcalilleros use an unfinished Mezcal distilled only one time in copper, around 35 proof). In Puebla it is traditional to introduce Mole sauce in a finished Mezcal before starting the “Pechuga” process.
2) Hang or introduce an object (animal, fruit or botanical) in the distiller
3) Start the process. A revolution will start between the object extracts and the Mezcal steam.
“Mezcal Pechuga” will result, to drink with love, respect and moderation.
*Thank you for your indulgence with my English.
*Thank you Erick Alma Mezcalera for the Pig pic & Wahaka Mezcal for the video (and at Zalles for tasting the pollito…)