Bat Friendly Pechuga Mezcal

Mezcal Vago Pechuga expressions

Seasonal fruit and corn cobs ready to be distilled by Joel Barriga.

For years, we at Mezcal Vago have been asked “Do you make a pechuga?” “When are you guys going to do a pechuga?” Well, the time has finally come, and we could not be more excited! In collaboration with the Bat Friendly certification, created by the National Autonomous University of Mexico (UNAM), Mezcal Vago is releasing four unique Pechuga expressions, one created by each of of the four maestros that we work with. The agave for these batches were harvested only from fields that have been certified as Bat Friendly. These very limited batches will be released to various markets throughout the United States and Mexico, and will also be available to buy through BuyVago.com. Our hope is you will enjoy a taste of Oaxaca in these special mezcals, as we celebrate the vital connection between bats, agave and the larger ecosystem.

Bat Friendly is a certification created by UNAM recognize Tequila and Mezcal brands that are working to create sustainable methods of production that maintain healthy populations of nectar-feeding bats. These small but incredible creatures are the main pollinators of agave plants, feeding at night on the nectar-rich flowers at the top of the flower stalk (quiote). By allowing some of our plants to flower rather than harvesting them to produce mezcal, we are able to maintain a healthy genetic diversity among agave populations, as the bats cross-pollinate flowers during their feeding process. This project helps us work to maintain a healthy ecosystem, as the bats will also pollinate other flowering plants in the surrounding environment. A healthy bat population is vital to a healthy agave population. 

For more information, please visit the Bat Friendly website here.

Doesn’t Pechuga Mean ‘Chicken Breast’?!?!?!

Indeed, it does. A very common practice in the mezcal world is to add flavor modifiers like fruit or botanicals to the still during a second distillation in order to change the flavor and profile of the mezcal. In special cases, particularly for celebrations such as a wedding or a birth, mezcaleros will blend together a proprietary recipe of spices, nuts, rice, herbs, seasonal fruit and often even a raw animal protein to the still to impart a unique profile with a beautiful texture. The protein is typically some kind of poultry, but sometimes we see recipes using beef, pork, or even more exotic options like iguana or javalina! While not imparting a “meaty” flavor to the mezcal, connective tissue in the meat breaks down with the heat to round out the mezcal and create a beautifully soft texture on the palate; a backbone for the delicate flavors of fruit, spices and other aromatics to shine through.

Tío Rey’s wife, Georgina, preparing the chicken for the pot

Family Recipes

Just as each expression of Mezcal Vago balances unique artisanal craft methods, as well as the terroir surrounding each palenque, each batch of Vago Pechuga was created using special family recipe created by each of the maestros we work with.

Pechuga de Los Hijos de Aquilino

Using a base of Bat-Friendly Espadín, Los Hijos’ Pechuga recipe consists of organic apples, tejocotes, pineapple guava, bananas, almonds, raisins, chocolate and farm-raised chicken breast which are all added on the second distillation, giving this mezcal a great density and sweet profile with guava and banana notes on the nose, followed by fruit punch on the palate.

Pechuga de Salomón Rey Rodriguez

Tío Rey’s recipe includes a base of Bat-Friendly Espadín that he infuses with organic apples, pineapple, bananas, tejocotes, raisins, chocolate, cacao, cinnamon and farm-raised chicken breast into the second distillation, producing a mezcal that is chocolate-forward on the nose and palate rounded by sweet spice notes of pineapple and banana.

Pechuga de Emigdio Jarquín

With a base of Bat-Friendly Espadín, Don Emigdio’s Pechuga recipe consists both farm-raised chicken and turkey breast along with organic apples, pineapple, bananas, guava, raisins, tejocotes, cinnamon, orange, lime and nisperos and chocolate. Final notes include tropical fruits that are balanced by the spice and chocolate for a delicious fruitcake palate experience.

Pechuga de Joel Barriga Aragón

Don Joel’s Bat-Friendly Espadín uses a Pechuga recipe of organic apples, pineapple, bananas, tejocotes, fresh corn, sugar cane and farm-raised chicken breast, which are all added during the second distillation, producing a mezcal that is bright with cooked agave and sugar cane on the nose, and a sweetness on the palate.