Mezcal Atenco Pechuga is produced in San Juan del Río, Oaxaca and is unique because a free-range chicken breast is only ingredient added during the third distillation.
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|Mezcalero:||Rodolfo López Sosa|
|Town:||San Juan del Rio|
|Website:||http://www.mezcal-atenco.com/, opens in new window|
About this mezcal
Mezcal Atenco Pechuga is produced by Maestro Mezcalero Don Rodolfo López Sosa and his family at 1,500 meters above sea level in San Juan del Río, Oaxaca. Using only mature agaves grown for at least 8 years, the plants are cooked in a conical furnace made of boulders covered with banana leaves, and then crushed by a stone mill driven by a cart-horse. It is a 100% natural, organic, triple-distilled pechuga mezcal, fermented using pure spring water from the mountains high above San Juan del Río. For the third distillation, Don Rodolfo uses a free-range chicken breast which results in a finished mezcal with great notes of fresh sugar cane, apple punch, and a hint of apricot. It is bottled in recycled hand-blown glass. Don Rodolfo López Sosa has produced mezcal since 2005 and began collaborating with Mezcal Atenco in 2013.
Mezcal Atenco was founded by Berlin resident Diego Moreno, a native of Monterrey, Mexico. He was intrigued by the longstanding tradition of distilling handcrafted mezcal and in 2013 he traveled to Oaxaca to find a superior agave-based spirit. His search ended when he met the López Sosa family in San Juan del Río. Together they formed Mezcal Atenco.