Pechuga mezcal produced in San Cristóbal Lachirioag, Oaxaca Maestro Mezcalero Edgar Gonzalez Ramirez Distilled from 100% Espadín (Agave angustifolia) Cooked in a conical earthen pit oven with adobo top, fired by collected driftwood Milled using a traditional stone tahona Fermented in open-air pine vats (tinas) Distilled three times using traditional copper pot stills Addition of wild pineapple, blackberries, bananas, wild apples, plums, cinnamon, and occasionally rice–plus a raw turkey breast–on third distillation Rich and dense, with autumnal notes such as almond, baked apple, grilled pineapple, basil and chocolate 48.1% ABV (ABV may vary batch to batch) Tosba makes its triple-distilled mezcal using a combination of fruits, occasionally rice, and a raw turkey breast. These ingredients are placed in a cotton net suspended by strings in the still, yielding a dense and delicious mezcal that is one of the most expressive Pechugas in the export market.
