Sacapalabras Mezcal Ancestral Pechuga

The base for this pechuga is Sacapalabras Mezcal Ancestral Sierrudo, made from 18-25 year old Sierrudo agave, which is then distilled a second time, but regional and seasonal fruits and spices are added to the clay pot during distillation and a raw chicken breast is hung inside. The chicken breast itself hardly gives off any flavor, but absorbs the pungent aromas of the distilled fruit as the evaporating mezcal flows past the meat.

At first glance, this may sound unusual to us, but it is a centuries-old tradition and a real delicacy. The character of the mezcal is retained and is only harmoniously complemented by pleasant fruity notes.

The Sacapalabras Pechuga naturally also comes from the master mezcalero José Luis Sánchez "Shonga" from Santa Catarina Minas, Oaxaca, Mexico, around 1,500 meters above sea level, and is one of the very few that can call itself "ancestral". This classification is subject to strict rules regarding production, which must basically be carried out as it was hundreds of years ago, without any use of modern technology or even modern materials: earth ovens, stone mortars, wooden barrels, clay pot distillation, etc.

You can't capture a more original taste!

In terms of aroma and taste, this year's Pechuga is also by far the "funkiest" of all Sacapalabras Mezcal Ancestral bottlings. The aroma is an exciting interplay between fruit basket and umami, accompanied by only very mild smoke and an almost imperceptible vegetal component. Almonds can also be identified after a while.

All these impressions also appear in the taste, which is almost overwhelming at first. Only after 2-3 sips do you succeed in breaking down the complex interplay of all the aromas - although new associations continue to emerge even after the tenth glass.