Del Maguey Pechuga 750 ml

Pechuga is one of the most labor-intensive styles of mezcal made anywhere: during the final distillation, a raw chicken or turkey breast is suspended inside the still along with local fruits, nuts, and spices, so the vapor passes over and through it before condensing, pulling in a subtle savory richness alongside fruit and spice. Del Maguey's version is made in Santa Catarina Minas, a village known for using clay pot stills rather than the more common copper, which is said to give the spirit a rounder, earthier character. It's a genuinely special-occasion mezcal, traditionally made in Oaxaca for celebrations like weddings or baptisms rather than everyday drinking, and the production complexity is reflected in the price and limited availability.

How to drink Del Maguey Pechuga

Sip it neat and slowly — this isn't a mixing mezcal, and the layered fruit, spice, and savory notes deserve to be tasted without dilution. Save it for an occasion rather than an everyday pour.

Mezcal90 proof · Oaxaca, Mexico