This Don Mateo Pechuga is made by Delia Vargas Vieyra, the matriarch of the Vieyra family that’s regarded as one of the top distillers in all of Michoacan.
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|Brand:||Don Mateo Mezcal|
|Mezcalero:||Delia Vargas Vieyra|
About this mezcal
Don Mateo Pechuga (Delia Vargas Vieyra) is an exclusive K&L Wines variation on the regular Don Mateo Pechuga that is more widely available. The Vieyra family is commonly regarded as one of Michoacán’s very best distillers, but this special bottling, unlike the standard Don Mateo, is Delia’s special recipe. Delia Vargas Vieyra is the matriarch of this highly respected family.
Despite what the label says, this special batch of Pechuga is made with agave Cupreata and agave Cenizo. The agave were roasted over Pine and Oak with a tiny bit of Mesquite as a starter. They were crushed manually and fermented naturally in oak vats before being distilled on two wooden stills, one made of Pine and the other from Oyamel (sacred fir). Within the still Delia suspended a mixture of Turkey, Venison, Rabbit, and Iguana. To balance these unusual flavors, she also added Tejacote (crab apple), stone fruits, clove, cinnamon, almonds and other flavors. The resulting mezcal produced just 395 liters and was rested for 6 months in glass before being bottled.
Don Mateo Mezcal
Emilio Vieyra and his father own and operate Mezcal Don Mateo de la Sierra. Don Mateo was Emilio’s great grandfather. He migrated from Guanajuato to Michoacán in 1840, and began producing mezcal. Given that Don Emilio represents his family’s fifth generation of maestro vinatero (in Oaxaca referred to as palenquero), what better ambassador of the spirit of Michoacán. Although 80% of the mezcal Don Emilio produces is made with wild agave, the family does cultivate its own maguey on the rolling hills below the vinata. Coming from Michoacan gives their mezcals a very different character and taste from those made in Oaxaca. They also are known for using unique agave that are not seen in mezcal from Oaxaca.
Learn more about Don Mateo:
- Family First on the K&L Wines Spirits Journal blog