El Jolgorio Mezcal Pechuga

El Jolgorio Mezcal Pechuga is built on Espadin, the cultivated workhorse agave, but named for its method rather than its plant. Pechuga is a destilado con, a third distillation in which the mezcalero suspends a raw turkey breast inside the still so all the vapour must pass over it, alongside a charge of local fruit and spice such as pineapple, orange and plantain. It comes from the Casa Cortes collective in Oaxaca, which hand labels each batch.
The meat adds no savour of its own, only roundness, while the fruit and spice lend a gentle lift. The nose shows vanilla and cedar with a light smoky thread, and the palate carries faint poultry richness, vanilla and fruit of berries, banana and raisin over an oily mouthfeel. Pit roasted and bottled at 48 percent, it is festive, aromatic and unaged.