Pelotón de la Muerte Pechuga is produced in the state of Guerrero by mezcalero Rodolfo Obregón. It is produced using a field blend of wild Guerrero agaves: Maguey Criollo y Ancho (A. Angustifolia Rubescens y A. Cupreata). The agaves are roasted and distilled together. Next, aromatics hung from the arabic still on 2nd distillation. This Obregón family recipe is a vegan pechuga; no meat is added. This mezcal has herbaceous flavors along with notes of wild agave.
3 expressions are in the Peloton de la Muerte lineup: the Criollo, Espadin, and Pechuga. The latter is a unique mezcal that comes from the Obregón family. Its recipe has been passed down through generations of mezcaleros. It's crafted with a field blend of wild Guerrero agaves (maguey criollo y ancho) that are roasted and distilled together in Mazatlán, Guerrero. What sets this artisanal mezcal apart are the aromatics that are added during the second distillation. These botanicals are hung from the arabic still, infusing the spirit with rich aromas. Oaxacan pechugas will usually have a chicken breast hanging on the still, but this vegan version replaces the chicken with oranges, mandarins, mint, anise, and cinnamon, among others. The unique mezcal is bottled at 90.2 proof.
Maguey: Espadín, Criollo & Pechuga
Agave: Angustifolia & Angustifolia Rubescens
Region: Guerrero
Bottle Size: 750mL
ABV: 45.1%
