Pechuga-1 (Jan 2019 batch) 375 mL – Rodrigo Martínez Méndez
***Note to club members: this is the November 2020 feature***
PECHUGA: Espadin base with turkey breast recipe – The vapors from the sweet Espadin base pass across the turkey breast hanging inside the still while the assortment of fruit is placed directly into the pot full of mezcal. Where typically agave spirits are distilled twice, these ingredients are added on a third distillation.
FRUITS USED: apple, banana, orange, mango, and pineapple
DISTILLED BY: Rodrigo Martínez Méndez
ALCOHOL BY VOLUME: 45.8%
CITY OF ORIGIN: San Baltazar Guelavila
AGAVE MATURITY: 8 years, cultivated
TIME IN EARTH OVEN: 3 Days
GRINDER METHOD: Tahona
FERMENTATION VAT TYPE: Pine Wood
FERMENTATION DURATION: 3 days natural, 5 days vat
WATER SOURCE: Well & natural spring
STILL TYPE: Copper Single Still
NUMBER OF DISTILLATIONS: 3
LITERS PRODUCED: 200, January 2019
3 in stock
We’ve always been a huge fan of Don Goyo’s Espadin featured in Nuestra Solidad. The father-son duo made this Espadin and then Rodrigo turned it into his special Pechuga. One reason we chose Rodrigo’s Pechuga to be featured this holiday season is that it provides a sharp contrast to last year’s pechuga from Edgar in that the fruit is placed into the mezcal during the third distillation and results in a much stronger pechuga flavor.
Pechuga 1 is from January 2019. Pechuga 2 is from July 2020. There is a relatively big difference between the two as the smell and strong fruity notes wear off, especially after the 6-month mark. Between Don Goyo and Rodrigo as well as within the Melate team, there is a split on which one is preferred.
Some club members will received the 2019 pechuga and some club members will receive the 2020 pechuga. If you enjoy Rodrigo’s pechuga, order the other batch to observe first hand what resting can do this expression.
Take everything said about the highly recommended Espadin, but add distinctive banana, stewy, aroma notes with a fruity, mango, and a hit of cinnamon flavor notes.
The 2020 Pechuga has a stronger pechuga aroma and flavor, while the 2019 pechuga presents more of the Espadin base with a more balanced hint of pechuga flavors. Those wanting to try something very distinguishable and obvious, go for the 2020 batch. Those that want the agave to be the main attraction while the pechuga notes play a supporting role, go for the 2019 batch.