Diaz Brothers Estrella Negra Pechuga is a collaborative project with Chef Otoniel Michel of Estrella Negra Restaurant in Chicago
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|Brand:||Diaz Brothers Agave|
|Mezcalero:||Carlos Mendez Blas|
|Batch size:||240 bottles|
About this mezcal
Diaz Brothers Estrella Negra Pechuga is produced by Carlos Mendez Blas in Santiago Matatlan, Oaxaca using maguey Espadin (agave Angustifolia). During the final distillation, a raw turkey breast was hung inside the still, and the maestro mezcalero added Camore, Mango, Granada, Toronja Roja, Tamarindo, Pilocillo, Canela, Anise, Ajo, Cayenne, Pepitas, Pistachio, Guajillo, and Pobalano peppers. This particular combination of Turkey and spices was developed by Chef Otoniel Michel of Estrella Negra Restaurant in Chicago’s Bucktown/Logan Square Neighborhood.
Diaz Brothers Agave
Diaz Brothers Agave is dedicated to exploring all things agave. The brand was launched in 2020 by Rob and Jesse Diaz, who of course are brothers. Jesse has spent over 20 years working in the Chicago restaurant industry, and Jesse is the founder of Dark Matter Coffee.