Del Maguey’s Pechuga Mezcal is legendary in the mezcal world, and justifiably so. For those not in the know, in Spanish, a pechuga is a poultry breast, commonly a chicken breast. Why would you call your mezcal Pechuga? Because it has a chicken breast in it.
How’s that? Del Maguey mezcel is distilled three times, and during the third distillation of Pechuga, a whole chicken breast (bones and all) is suspended in the air within the still. As the distillation progresses (a 24-hour process), the vapors interact with the chicken meat in a strange and incredibly compelling way. How anyone came up with this idea is beyond me, but the proof is in the bottle — Pechuga is easily my favorite of Del Maguey’s increasingly vast lineup of single village mezcals.
What then is Iberico? If you’re up on your gourmet foodstuffs, you’ll recognize the name Jamon Iberico, a ham made of free-range, acorn-fed, black-footed Ibérico pigs from Spain. Using your deduction skills you’ve probably figured out what Iberico Mezcal is by now: In lieu of a chicken breast, it’s made with an Iberico ham hanging in the still. A collaboration between Cooper and chef Jose Andres, it’s an equally bizarre and decidedly non-kosher approach to spirits production.
So, how’s it taste?
As with all mezcals, the nose is smoky, but here that pungent aroma takes on a curious scent of cigar smoke with fleeting undertones of mint chocolate. The body is beautiful. Racy with notes of cracked black pepper, the spicy body is tempered by a melange of flavors that include orange peel, grapefruit, nougat, and vanilla. That smokiness rushes back up on the finish, along with notes of camphor and incense. Complex with a load of flavors, yet extremely easy to sip on for hours, Iberico is nearly the same masterwork that Pechuga is — even though it doesn’t exactly remind you of Iberico ham at all.
Maybe I just need to enjoy a glass or two alongside some pata negra and see if that makes a difference…
100% agave espadin from Santa Catarina Minas, Oaxaca.
A / $250