How Del Maguey Mezcal makes its rare and special "Pechuga" variety of mezcal:
The Pechuga production season is limited to year end due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted.
Pechuga is begun with Minero; mezcal that has already been double distilled. In preparation for a third distillation they place about 75 liters of mezcal in the still and add about 25 lbs of wild mountain apples and plums, big red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice.
Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness.
The reason for the breast they say, is so the mezcal is not dominated by the fruit...a balance.
Upon completion the Pechuga is removed from the still and hung in the family Altar room...the most important space in the house.
I wonder if cheaper brands use processed chicken extracts, or artificial chicken flavoring ?
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On the other hand, pulque is a drink that gets things done:
In the great Indian civilizations of the central highlands, Pulque was served as a ritual intoxicant for priests-to increase their enthusiasm, for sacrificial victims-to ease their passing, and as a medicinal drink. Pulque was also served as a liquor reserved to celebrate the feats of the brave and the wise, and was even considered to be an acceptable substitute for blood in some propitiatory ceremonies.
Today the giant pulque maguey (the most common being the San Francisco Tlaculapan) are first processed after 12 years of growth. Often an outstanding plant will have an initiation attended by the local governor in honor of a potentially long production cycle. A good plant can produce for up to 1 year. The center of the maguey is regularly scraped out activating the plants production of aguamiel. A local custom for a man without sons is to process 6 plants, make and drink a special pulque, and then make sons. The drink is often considered a mythic aphrodisiac. The name Tlyaol is given to a good strain that makes one particularly virile. Pulque is frequently the potion of choice used by women during menstruation and lactation.
Mexican liquors are magical.
