Sacapalabras Mezcal Ancestral Pechuga

The base for this Pechuga is the Sacapalabras Mezcal Ancestral Sierrudo, made from 18-25 year old Sierrudo agaves, which is then distilled one more 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 gives off very little flavor, but picks up pungent flavors from the co-distilled fruits as the evaporating mezcal flows past the meat.

Sounds unusual to us at first glance, but it is a centuries-old tradition and a true delicacy. The character of the mezcal remains intact and is only harmoniously complemented by pleasant fruity notes.

The Sacapalabras Pechuga also comes naturally from the master mezcalero José Luis Sánchez "Shonga" from Santa Catarina Minas, Oaxaca, Mexico, about 1,500m 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 done 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 more primal flavors!

Aromatically and flavor-wise, 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 some time.

All these impressions also appear in the taste, which initially almost overwhelms. Only after 2-3 sips, one succeeds in somewhat breaking down the complex coexistence of all flavors - whereby even after the tenth glass, new associations continue to emerge.