Del Maguey Pechuga

Del Maguey Pechuga is made just once a year during the Day of the Dead season — a third distillation in which wild mountain fruits, herbs, and a raw, free-range turkey breast are suspended inside the still as the alcohol vapor rises through them. The result is hauntingly complex: smoke, wild fruit, roasted agave, and an uncanny richness from the protein in the meat. One of mezcal's most ancestral and ceremonial expressions. A bottle with real ritual behind it.