Del Maguey Pechuga Mezcal is a fairly pricey bottle, thanks to the painstaking process taken to produce it. It starts as Del Maguey Minero Mezcal, sourced entirely from Santa Catarina Minas. It’s then mixed with seasonal wild mountain plums, apples, red plantains, pineapples, almonds, and uncooked white rice prior to re-distillation.
But the real centerpiece of this process is the introduction of the pechuga, a whole skinless chicken breast, which is suspended in the still above the liquid for the duration of the 24-hour distillation process (for those keeping score at home, that means this is not a vegan spirit).
Del Maguey claims that this is done to balance the fruitiness, but the final product has garnered some mixed reviews from critics. Regardless, it’s certainly not an entry-level spirit thanks to its price point, so we recommend this for more seasoned mezcal aficionados looking for something challenging.
In 2011, Del Maguey was named Distiller of the Year at the San Francisco World Spirits Competition.