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Don Mateo Pechuga

Don Mateo Pechuga is made with maguey Cenizo or Cupreata, which makes it unique as most other pechugas are made with agave Espadin.

About this mezcal

Don Mateo Pechuga is a pure sampling from Michoacan. It’s made with maguey Cenizo or Cupreata, which makes it unique as most exported pechugas mezcals are made with maguey Espadin. During the third distillation, Don Emilio’s wife adds her special recipe, which calls for chicken breast, deer meat, and a blend of select spices. This blend gives the mezcal a fuller, richer taste.  This mezcal has a nose of roasted agave, tropical fruits, citrus, earthy notes and spice. It has a great texture and weight on the palate. Some batches of this will use different types of meat that are not chicken.

Don Mateo de la Sierra

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 de la Sierra:

7 reviews

2.86 out of 5


Xris

Xris

6 reviews
Rated 3 out of 5 stars5 months ago

Lot 35, June 2018. Maestro: Delia Vargas Vieyra. A. Cupreata w/ turkey breast, deer & iguana meat.

Orange peel & roasted agave, the higher notes of star anise & clove, with the tannins of mulled wine. Doesn’t hold the robust meatiness nor the lingering sweetness of dried fruit that I often align with my favorite Pechugas, yet maintains the Don Mateo level of quality.

Lasirenaahumada

Lasirenaahumada

8 reviews
Rated 2 out of 5 stars9 months ago

It is a different experience. I was not aware of the meat process prior to taste:) I don’t eat meat. I actually taste a gaminess in this. Not bad. After taste reminds me of the skin on barbecue chicken. I used to live that as a carnivore!

Gregg T&T

Gregg T&T

100 reviews
Rated 3.5 out of 5 stars1 year ago

Dried fruits and cough medicine on the nose. Some gamey meat and chicken notes on the palate.

Rakhal

Rakhal

317 reviews
Rated 3.5 out of 5 stars2 years ago

D-25. Chocolate, roasted peanuts, papaya, mango, pineapple, cucumber, and allspice. Very tropical.

Tyler

Tyler

481 reviews
Rated 3 out of 5 stars3 years ago

This is a spice forward pechuga with notes of green pepper, coffee, clove, and dried fruit. I’m enjoying it more after it has rested in the bottle for over a year. Overall I prefer the other mezcals from Emilio Vieyra. Lot 10 from September 2014.

razorbackmike

razorbackmike

126 reviews
Rated 2 out of 5 stars3 years ago

i have enjoyed other versions of this brand but this one was a let down.its ok but for the price,it should be much more.its drinkable and fairly smooth.it seems watered down and not much personality.the alto is very good as well as the cupreata.if the cost was about $40,it would get 3 stars.

Jonny

Jonny

523 reviews
Rated 3 out of 5 stars5 years ago

Lot 10 from Sept 2014. The aroma of this mezcal is similar to that of the Siembra Metl Cenizo, which is odd given the Pechuga element. I find this Pechuga is not as meaty as most other Pechugas out there. Some of the additional spices come through on the palate with notes of sweet rosemary, cinnamon, cardamom, menthol, and papaya. This doesn’t taste much like a traditional Pechuga, but it’s a very good mezcal.

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