Pechuga starts with Mezcal that has already been double distilled. Typically this is agave Espadin, but there are some mezcaleros that make Pechuga with other agave varietals. Before the third distillation the mezcalero places the Mezcal in the still and adds seasonal wild fruits such as apples, plums, plantains, bananas, and pineapples, as well as spices and rice and anything else that the mezcalero prefers in their recipe. Next, a whole raw chicken breast, turkey breast, or piece of venison is delicately suspended in the atmosphere of the still. The third distillation begins and the Mezcal vapor passes over the meat and condenses into a clear liquid that has an amazing taste and smoothness.
Read more about this style of mezcal in our blog: Blind Tasting: Mezcal de Pechuga