Destilado de Agave, Espadin Goat Pechuga, 'Floriberta Barranca'

• Destilado de agave produced in Ahuacuotzintla, Guerrero
• Maestra Mezcalera Floriberta Barranca
• Produced from 100% Espadín (Agave angustifolia)
• Cooked in an earthen pit oven
• Milled with a small mechanical shredder
• Fermented in white pine (ayacahuite) tanks using spring water
• Distilled twice using traditional copper pot stills
• Aromas of honeysuckle, clementine, açai, pine resin, and allspice precede a piquant palate of lemon-and-lime soda, cinnamon, coriander, ginger, ginger candy, bay leaf, flint, and cardamom and a bone-dry finish
• 45% ABV

Some of the earliest examples of pechuga production in mezcal’s sparsely documented history was made not from fowl, as is most associated with the category (and the word itself), but instead from chivo, or goat, another staple livestock of indigenous agriculture across Mexico. A gorgeous and memorable example, this batch is at once deeply familiar and entirely unexpected. The Barranca family strikes again, with maestra mezcalera Floriberta Barranca accenting the meat with a flurry of delightful citrus peels and baking spices, ginger and cardamon talking the loudest among them.