One hundred percent certified organic and artisanal mezcal is all Del Maguey's founder Ron Cooper produces.
The trendsetting visionary started changing the way the world viewed mezcal back in 1995. The Pechuga hails from ancient recipes passed to Del Maguey through the Zapotec people of Southern Mexico. Starting with a double distillate of Minero mezcal, they add 100 kilos of plums, apples, plantains, almonds, pineapple, and a handful of white rice as they begin a third distillation. The last touch is the hanging of a pechuga (chicken breast), cleaned and on the bone, above the distillation. The final product is unique with a hearty mezcal smokiness combined with fresh fruit aromas, an ocean-like breeze and a hint of basil. As complex as it sounds, its flavors meld together as a family — and fittingly, it is best served among family and friends.