Pechuga is a style of Mezcal originally made for special occasions like weddings, graduations, Quinceañeras and holidays. Rarely sold commercially, these special batches were made by suspending ingredients like fresh and dried fruit, herbs and vegetables and usually a chicken or turkey breast (thus the name), in a basket inside the still to infuse the spirit as its vapors pass through. This Pechuga, from the Obregón family in Mazaltán, is vegan, with only citrus fruit in the basket and distilled from a field blend of two types of wild agave colloquially known as Criollo y Ancho and scientifically as A. Angustifolia Rubescens y A. Cupreata. It's cooked in an earthen pit with lava stones and crushed by a tahona prior to fermentation in open air barrel. Delightful aromatics of mandarin, mint, and thyme lead t a bright, tangy palate with prominent herbal notes and a kiss of smoke on the finish.