Distilled by Delfino Tobón Mejia in the verdant mountain valley of San Pablo Ameyaltepec, Puebla, Mexico. This crisp and bright pechuga uses a once-distilled batch of wild-harvested Papalome, commonly recognized in Oaxaca as Tobalá. The Pechuga process is completed in the second distillation when the Mezcal is redistilled with local fruits, grains, and nuts, and the protein (chicken) is suspended in the vapours, all of which add to the spirit’s final flavour. Delfino and his family have a long history of distilling and especially making pechuga. The expertise and experience truly come through in the final distillate. – Suppliers notes
