Destilado de Agave, Pechuga '5 Flor'

• Maestro Mezcaleros Balbino & Sergio Salas 
• Produced in San Miguel Atlapulco, Sierra del Tentzo, Puebla
• 100% Papalométl (Agave potatorum)
• Cooked in a conical earthen oven
• Milled by hand using wooden mallet and canoa as well as a small mechanical grinder
• Fermented with ambient yeast and spring water in stainless steel tanks 
• Distilled three times using a traditional copper pot still
• Addition of squash and corn with adobo, orange and tangerine peels, thyme, and laurel on third distillation
• Distinct corn husk and steamed rice aromas are bold on the nose with subtler citrus, river rocks, and sweet potato in the background; the palate opens up dramatically with herbal and floral notes jockeying for attention alongside bright citrus zest, roasted and candied yam, Neco wafers, and buttery pastry…maybe a cheddar & chive scone? Savory and sweet in gracious harmony!
• 51 bottles produced
• 49.1% ABV (subject to change from batch to batch)

Created in collaboration with the bar team from New York City’s late, lamented Tacos Güey, this “pechuga-style” micro-batch is an ideal accompaniment to the rainy waning of summer into fall—a tightrope act between the dewy floral delicacies of the fields and a buttery, savory fall harvest. The vegetables were prepared by maestro Sergio Salas’s wife, Jazmin Ponce, using the family’s adobo recipe paired with citrus peels, fresh herbs, and dried flowers, then added to the still for a third and final distillation. Sergio and his father, Balbino, here continue their distinctive emphasis on using the fruit-forward profile of Agave potatorum (aka Papalométl, aka Tobalá) for their “pechugas”—a decision  which leads to joyfully deeper flavors, and sadly smaller yields.