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Pechuga Mezcal: Exploring the Savory and Complex World of Distilled Meat and Seasonal Ingredients

1/15/2023

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Mezcal lovers, brace yourselves: we're diving deep into the world of pechuga mezcal. But what exactly is pechuga mezcal, you might ask? Pechuga mezcal is a type of mezcal that is distilled with something other than just fermented agave. It's called a "destilado con" in Spanish, which translates to "distilled with."

Typically, pechuga mezcal is distilled twice before ingredients are added for a third distillation. The process and ingredients used vary depending on the region in which the mezcal is being made. Often, a maestro mezcalero will hang a chicken breast with wire in the still during this final distillation. But it's not just chicken that's used in pechuga mezcal. Seasonal fruits, vegetables, and herbs are also used, and sometimes thrown directly into the still or sifted through cheesecloth.

The history of pechuga mezcal is somewhat of a mystery, but it's believed to date back several generations and to have originated in Oaxaca. Alvin Starkman of Mezcal Educational Tours in Oaxaca was able to trace the tradition of pechuga mezcal back to the 1930s through an oral history from a local in Santiago Matatlán. He notes that variations of pechuga, which employ a meat protein, continue to be served today at many rite of passage celebrations in Oaxaca.

When it comes to meats used in pechuga mezcal, the possibilities are endless. Pechuga literally translates to "breast" in Spanish, and historically, people have used all kinds of meats including chicken, turkey, deer, lamb, rabbit, iguana, and even lobster. Of all the pechugas that have been tried, deer pechuga and traditional pechuga are two favorites, as well as a lobster pechuga mezcal created by Starkman himself.

While traditionally pechuga mezcal is made with meat, it's not a requirement. In recent years, more and more maestro mezcaleros have been experimenting with making pechuga mezcal using only fruits, vegetables, and herbs. These vegan pechuga mezcals are becoming increasingly popular as the agave spirits category expands.

So, what does pechuga mezcal taste like? Well, the main flavor note that stands out when compared to non-pechuga mezcal is the umami flavor. This is from the meat that is introduced during distillation. Expect a savory, decadent, sometimes even gamey or wild taste, but do not expect the flavor to be overwhelmingly strong. It's more like a subtle addition rather than a flavor punch.
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If you're interested in trying pechuga mezcal for yourself, know that you can expect a unique, delicious, and complex flavor experience. And with more and more maestro mezcaleros pushing the boundaries of traditional mezcals, the options are endless. So go out, explore, and find your new favorite pechuga mezcal. Cheers!
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    First Green Certified© Restaurant in the Hudson Valley. Established in 2003 in Ellenville (Ulster County) NY. Featuring a New American menu with grass-fed steaks, seafood & vegetarian. One of the best stocked bars in the Hudson Valley with 300 craft beers, 300 wines & independent produced spirits. Hudson Valley Magazine “Best Of” winner 10 years in a row. Awards include: Best Beer Menu, Best Chef, Best Bistro, Best Vegetarian, Best of County & Best Wine List. Trip Advisor's #1 restaurant.

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  • Home
  • Wine & Culinary Tours
    • North Central Italy April (April 10-18, 2025)
    • Piedmonte (Oct 25- No 2, 2025)
    • The Rest of Italy
    • Oaxaca Food & Mezcal - Private Tours Aailable
    • Valle de Guadalupe
    • Santa Barbara Private Tours
    • Finger Lakes Private Tours
  • About
    • Fundraisers
    • Contact
    • The Press
    • Reviews
  • Food
    • Dinner Menu
    • Grocery Items
    • Seafood Sale
    • Balsamic Vinegar
    • Catering
    • Gluten Free
  • Drinks
    • Whiskey Menu
    • Tequila 101 >
      • Tequila Tasting Guide
      • Additive Free Tequila
      • Tequila Tasting
      • Tequila, Mezcal & Agave Spirits
    • Mezcal Tasting and Masterclass 101
    • Espresso 101
    • Amaro Menu
    • Wine Menu
    • Porron Wine & Cider
    • Rare Craft Beer Menu
  • Airbnb Hosting
  • Our Food Philosophy
    • What Wild Salmon Eat VS. Farmed Salmon
    • Farm Connect - Our Farm Partners
    • What We Do Different
    • We Use Local NY Trout
    • Our Burgers
    • Oceana Study Reveals Seafood Fraud Nationwide
    • Why We Don't Use Big Brands of Booze
    • Feta Cheese 101
    • Cheese Shop In Negrar Italty
    • 10 Reasons Not To Eat Farmed Salmon
    • Is Aroma Thyme Expensive?
    • Farm-to-Table
    • Why we don't serve farmed salmon
    • The Dark Side Of Chocolate - Modern Slavery // Top Documentary Films
    • Ellenville’s Aroma Thyme Bistro committed to real food
    • "GMA" FRUGAL FOODIE: HOW TO PICK GOURMET SALTS
    • Health
    • Bistro owners give back with free meals
    • Water Ionizer
  • Ellenville NY
    • Local Business
  • Blog
  • Recipes From Our Kitchen
  • Vintage Run
  • Earth Day Plant a Tree
  • Welcome To Aroma Thyme
  • Happy Hour Cocktail Thyme with Jamie
  • Chef on a Mission Radio