Monday, June 19, 2017

New Mezcal including a Pechuga "Chicken"

El Jolgorio Mezcal Tobala...$104.99

Bottles produced: 490
16 Year old Agave
Traditional pit-roasted, mule-drawn tahona-crushed, open fermented, double-distilled mezcal from 100% wild-harvested Agave Tobalá (Agave potatorum) harvested at 12 years of age, bottled at 47% ABV. Produced in Santiago Matatlan, Oaxaca, by mezcalero Gregorio Martinez Jarquin.
The wild agave Tobala is one of the most prized of all agaves. Growing wildly in high altitudes and in the shade of oak trees, its relatively tiny size yields limited quantities of intensely aromatic mezcal.

 Made with a chicken breast
El Jolgorio Pechuga Mezcal...$135.99
This Special Edition El Jolgorio Mezcal Pechuga is produced from 100% semi-wild Agave Espadín (Agave angustifolia) harvested at 10 years of age , in honor of the Day of the Virgen de los Remedios, in Santiago Matatlán, Oaxaca. Our Pechuga mezcal agaves are pit-roasted according to tradition, mule-drawn tahona-crushed, open fermented, and then twice distilled in a copper pot still with fruit and the breast of a guajolote - a creole turkey rooster of the region. bottled at 48% ABV. Produced in Santiago Matatlan, Oaxaca, by mezcaleros Valentín Cortes and Gregorio Martinez Jarquin.

How is Pechuga Mezcal made? 
"Artisanal agave spirits have burst onto the market over the past few years, but beyond single-barrel, vintage-dated tequilas and mezcals, there’s another agave-based spirit gaining cult momentum: pechuga. Stemming from an age-old tradition among mezcal producers throughout Mexico, pechuga varies from distillery to distillery and is typically only produced in tiny amounts for personal consumption. Crafted from closely guarded family recipes, it is made by redistilling a finished mezcal with a mix of wild, seasonal fruits, often grains and always a raw, skinless chicken breast—vegetarians, look the other way now.

As bizarre as it sounds, the results are astoundingly delicious. As the chicken breast is suspended by its ribcage over the percolating distillation, the steam cooks through the chicken within minutes. Common belief holds that the chicken’s fat and proteins help soften the blow of the smoky mezcal. The addition of a selection of wild fruit helps, too."

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