About this Spirit
This release was produced by Eduardo Ángeles in Santa Catarina Minas, Oaxaca, using Tobasiche and Espadín agaves harvested after 15–18 years and 12 years of growth, respectively.
The agaves were cooked in a traditional prehispanic earthen pit, milled by hand using wooden mallets, and fermented naturally in Sabino wood vats for 10–16 days before being distilled in traditional clay pots.
For the final distillation, a traditional pechuga process was used, incorporating creole chicken and seasonal fruits, resulting in a spirit that reflects one of the region's most distinctive ancestral production traditions.
Current Release
• Batch Number: Pechuga23-A
• ABV: 49.7%
• Batch Size: 300 litres (428 bottles)
Technical Details
• Maestro Mezcalero: Eduardo Ángeles Carreño
• Village: Santa Catarina Minas, Oaxaca, México
• Agave: Tobasiche (A. Karwinskii) – Espadín (A. Angustifolia)
• Agave Age: 15–18 years (Tobasiche) – 12 years (Espadín)
• Distillations: 3
• Pechuga: Creole chicken and seasonal fruits
Product images are for reference. Actual product may vary from photos due to batch production. Technical details correspond to the current release.
If you have any questions about a specific batch, bottle, or expression, feel free to contact us.
