Mezcalosfera - Pechuga de Papalomé con Canela - SAQ: 15226133

From the Maestro Mescalero Ruben Alfaro, Pechuga starts with Mezcal that has already been double distilled. For this recipe Maguey Papalomé is used, but there are some Mescaleros that make Pechuga with other agave varietals.  Maguey Papalomé is a local name used in northern Oaxaca and Puebla. Typically this is describing an Agave Cupreata.

Before the third distillation the Mescalero places the Mezcal in the still and adds cinnamon plus anything else that the Mescalero prefers in their recipe. Next, a whole raw chicken breast, turkey breast, or piece of venison is delicately suspended in the atmosphere of the still. The third distillation begins and the Mezcal vapour passes over the meat and condenses into a clear liquid that has an amazing taste and smoothness.