Real Minero Pechuga is triple distilled with fresh fruit and a raw chicken breast. The result is a Mezcal that tastes of mushrooms and raisins.
About this mezcal
Real Minero Pechuga is made with agave Espadin. It is triple distilled, and during the third distillation, the mezcalero adds fresh fruit to the mix. He then suspends a raw chicken breast in the still so that all of the vapor must pass over the raw chicken before becoming the Mezcal that is bottled as the final product. This type of Mezcal is traditionally imbibed at celebrations. The Real Minero Pechuga was the favorite of the late mezcalero Don Lorenzo. This is now made by his son, Edgar Angeles, and it is rumored that batch #4 was actually produced by Don Lorenzo’s daughter Graciela.
Real Minero Mezcal
Real Minero is considered by many to be one of the world's finest Mezcal producers. The family has been making mezcal for several generations in Santa Catarina Minas, and they're known both in Mexico and abroad for creating some of the best bottles available. All of their mezcal is made in small clay pot stills, and almost all of it is rested in glass for several months before bottling, giving the mezcal a much softer character. Outside of creating great spirits, they also have one of the largest and most diverse sustainable agave reforestation programs. With the help of the community, they've been able to rescue several agave varieties that were previously thought to be extinct. The ABV of each batch may vary slightly, so check your bottle for details.
Read more about our visit to the Real Minero Agave Nursery and Palenque Tour.
Listen to Graciela Angeles Carreño talk about her family's production on the Show De Vie Podcast: Ep 291 – Graciela Angeles Carreño – The Real Thing.
Review this bottle
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t8ke
88 reviewsRMP-02
Sweet honey, creme brûlée, big big cream cheese frosting. Grows faintly sour. The cream cheese sweetness with some light ash is super unique.
Incredible, diverse, complex, powerful. I’m in. This is wonderful.
Whiskey on a fence post
7 reviewsBatch RMP-01 from 2014
The nose:
Pineapples! Fills the room up the second you pull the top. Just smells so sweet of fruit and clean chicken, almost like boiling chicken for a soup.
Palate: This is lush and viscous, almost oily on the tongue. It rolls around your mouth and coats everything. The savoriness is more present here than many pechugas, almost like chicken skin. The fruity sweetness isn’t cut back at all though. There’s tropical fruits and cloves really shining through. Very little cooling eucalyptus or mint that I normally see with espadin.
Finish: Clay is super present here. The sugar drops off and you’re left salivating from the savory meat flavors. Then its just lingering clay with an almost metallic earthy flavor.
This is up there. 8.5-9.0 out of 10. Really incredible stuff. Not sure why i don’t reach for this bottle more often.
Batch RMP-01 from 2014
The nose:
Pineapples! Fills the room up the second you pull the top. Just smells so sweet of fruit and clean chicken, almost like boiling chicken for a soup.
Palate: This is lush and viscous, almost oily on the tongue. It rolls around your mouth and coats everything. The savoriness is more present here than many pechugas, almost like chicken skin. The fruity sweetness isn’t cut back at all though. There’s tropical fruits and cloves really shining through. Very
Mansson
71 reviewsLot RMP-01, distilled 2014. I have largely avoided pechugas, finding the few previously sampled to taste too much of chicken soup. But this one is clearly different. A very strong taste, but just a hint of chicken. Instead, standing out are the flavours of liquorice or cough syrup or lapsang souchong tea as well as Christmas cake spices (especially cloves). Definitely the right time of the year to try this! There is evidence of clay distillation and also a whiff of mint. It’s a very dry mezcal without much agave sweetness. The aftertaste is all about salty liquorice and clay. Close to five stars.
Lot RMP-01, distilled 2014. I have largely avoided pechugas, finding the few previously sampled to taste too much of chicken soup. But this one is clearly different. A very strong taste, but just a hint of chicken. Instead, standing out are the flavours of liquorice or cough syrup or lapsang souchong tea as well as Christmas cake spices (especially cloves). Definitely the right time of the year to try this! There is evidence of clay distillation and also a whiff of mint. It’s a very dry mezcal
PhilBrunski
19 reviews2015 Don Lorenzo
Cream of mushroom soup, nuts, raisins, roasted smoke and clay with an alcohol “pop” that is so good and unlike any other mezcal I’ve had. Different from a bite at the finish or overall heat, this mezcal hits you with a wave of flavor first then alcohol in perfect harmony. Looking forward to trying Edgar’s as I imagine my bottle from the late Don Lorenzo is the last I’ll come across. Lucky to experience it!
El_Cura
27 reviewsHard to stop sipping this one. It is right up there with 5 Sentidos Pechuga de Mole Poblano.
GreenspointTexas
178 reviewsNot getting the love for this one at all. Smells like indoor pool water. Chlorine/musty stagnant lake water smell almost. Taste is some of the same, including a strange piloncillo/chocolate roastiness that is off putting. Hard to finish a half pour, thank god i didnt buy a bottle
thamthong
47 reviewsbatch RMP-05, 10 year old espadin, ‘17 harvest, bottle 170/440, edgar angeles carreno. by far the best pechuga ive had. smells of cream of mushroom, rotisserie chicken, tropical fruits on the fringes and that gorgeous real minero clay. big flavors that, like jonny mentioned, pull in every which way while maintaining a deft balance. rotisserie chicken and fruit punch, earthy clay and salty minerality, high tone acidity and buzzy alcohol hum. decidedly unsubtle, gorgeously harmonized. amazing amazing amazing mezcal.
batch RMP-05, 10 year old espadin, ‘17 harvest, bottle 170/440, edgar angeles carreno. by far the best pechuga ive had. smells of cream of mushroom, rotisserie chicken, tropical fruits on the fringes and that gorgeous real minero clay. big flavors that, like jonny mentioned, pull in every which way while maintaining a deft balance. rotisserie chicken and fruit punch, earthy clay and salty minerality, high tone acidity and buzzy alcohol hum. decidedly unsubtle, gorgeously harmonized. amaz
Tyler
375 reviewsFruit and light chicken broth on the nose. This pechuga is bursting with flavors from clove and pepper to berries, clay, and bubblegum. Incredible mezcal. Pricey but one-of-a-kind mezcal that is released infrequently in small batches. Batch: 2014 RMP-01
Jonny
406 reviewsThis is the best Pechuga I’ve ever had. It’s so thick, it almost feels like chicken broth in the mouth, and its spices perfectly complement its strong chicken notes. I typically find that pechugas go in one of two possible directions. Either they’re very meaty, or they have a lot of herbal and spice notes. This mezcal runs in both directions at once, finding balance in polar opposite sides of the spectrum rather than the accentuation of something in the middle. Flavor notes of black tea, clove, peach, chicken, and orange cream. The bottle I tried was for Batch #RMP-01 from 2014. I’ve had several other batches since, and they’re all incredible.
This is the best Pechuga I’ve ever had. It’s so thick, it almost feels like chicken broth in the mouth, and its spices perfectly complement its strong chicken notes. I typically find that pechugas go in one of two possible directions. Either they’re very meaty, or they have a lot of herbal and spice notes. This mezcal runs in both directions at once, finding balance in polar opposite sides of the spectrum rather than the accentuation of something in the middle. Flavor notes of