Maestro mezcalero Vicente Sánchez Parada distilled this batch twice, adding grilled pineapple, banana, corn cobs, and quail (codorniz) to the still on the second pass. This method is in contrast to many commercial pechugas exported to the USA, which are often made by redistilling finished mezcal a third time with ingredients added to, or suspended in, the still. Vicente’s concentrated, intentional pechuga is particularly bright, with fruit-forward aromatics and a dense, savory finish.
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