Produced In Santa Catarina Minas, Mexico. Pechuga is begun with Minero mezcal that has already been double distilled. In preparation for a third distillation they place about 100 liters of mezcal in the still and add about 100 kilos 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 (pechuga), 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