Vago Pechuga by Emigdio Jarquin Mezcal

It is produced using traditional techniques and artisanal methods, such as the use of local agave, open-fire roasting, tahona milling, and double distillation in copper stills. This mezcal is unique in that it is made with a pechuga, which is a type of distillation that involves suspending raw chicken or turkey breast in the still. The result is a complex and nuanced mezcal, with notes of smoke, herbs, and citrus, and a long, lingering finish.

Vago Pechuga by Emigdio Jarquin Mezcal Tasting Notes

Nose: Refreshing aroma.

Palate: Lovely, mild on the tongue with a slight burn at the end.

Finish: Quite rich and lovely smooth texture.

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