Destilado de Agave, Pechuga, 'Buried Series - Quail'

• Destilado de Agave produced in San Miguel Atlapulco
• Maestros Mezcaleros Balbino & Sergio Salas in collaboration with chef Jazmín Ponce
• 100% Espadilla (A. angustifolia) harvested after one year capón
• Cooked in a conical earthen oven
• Milled by hand using a wooden mallet and a small mechanical grinder
• Fermented with ambient yeast and spring water in stainless steel tanks
• Distilled three times using traditional copper pot still
• Addition of quail, adobo spices, and pipicha (or tepiche) leaf on third distillation
• Rested in glass for 2 years then buried and rested another 2 years before bottling
• Oily, unctuous mouth feel and a seductive profile of orange flower water, dark chocolate, warm biscuits, mint, coriander, orris root, lime leaf, laundry sheets, and more orange zest lingering on the finish
• Distilled in July 2019; only 20 liters buried
• 46% ABV (may vary batch to batch)

Double down on one of the most popular pechugas in Skurnik’s Mexico portfolio! For this extra-special edition, the tiny bird was covered entirely in an heirloom family adobo recipe, then suspended in the copper pot still during the third distillation for about 2 hours. The resulting mezcal was rested for 2 years, then bottled and sold… but 20 liters were reserved in a glass damajuana (demijohn) which was subsequently buried in the cool soil of Balbino’s front yard for an additional 2 years, allowing a slower integration of the distillate over generously prolonged time. The mellow, citrusy, silk-textured, and herbaceous results speak for themselves…a truly astounding spirit.

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