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:
- Family First on the K&L Wines Spirits Journal blog
Review this bottle
Login or create an account to add your tasting notes
Dom
29 reviewsNotes of spice & dried fruits on the nose. Palate has light meaty & spice with some light salt. Short finish
Zack Klamn
511 reviewsLOTE#: F-15
Nose – Fruit Punch & Sprite Soda. Slightly lactic. Steak tartar. Thanksgiving holiday spices.
Palate – Great medium viscosity. Definitely papaya. Pine wood. Smoked and salted white-tail deer jerky. Slight burnt bacon fat on the finish. I like the fruitiness/spiciness/meatiness balance on this although the finish falls a bit flat and is quite salty. I really like the Agave cupreata pechuga versus the normal espadin – it’s a solid change up.
LOTE#: F-15
Nose – Fruit Punch & Sprite Soda. Slightly lactic. Steak tartar. Thanksgiving holiday spices.
Palate – Great medium viscosity. Definitely papaya. Pine wood. Smoked and salted white-tail deer jerky. Slight burnt bacon fat on the finish. I like the fruitiness/spiciness/meatiness balance on this although the finish falls a bit flat and is quite salty. I really like the Agave cupreata pechuga versus the normal espadin – it’s a solid change up.
Xris
6 reviewsLot 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
9 reviewsIt 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
100 reviewsDried fruits and cough medicine on the nose. Some gamey meat and chicken notes on the palate.
Rakhal
398 reviewsD-25. Chocolate, roasted peanuts, papaya, mango, pineapple, cucumber, and allspice. Very tropical.
Tyler
611 reviewsThis 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
140 reviewsi 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
634 reviewsLot 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.