Pechuga Mezcal is traditionally produced only for special occasions like weddings, graduations, and Quinceañeras. It typically involves suspending a chicken or turkey breast (pechuga in Spanish) along with other fruits, nuts and spices in a basket from the top of the still which the Mezcal vapors pass through and absorb flavors. Yola's Pechuga is triple distilled and she foregoes the chicken or turkey in order to focus on local, seasonal fruit like pineapple, guayaba, tangerine, lime and tejocote, which has a tart plum like flavor. Exotic yet subtle aromas of citrus peel and white flowers are backed by wisps of smoke rising from a hearth and foreshadow the earthy palate of roasted fruit and herbs which gently lingers on the tongue. Crafted with devotion to be appreciated in its purest form, neat or on the rocks.