(Photos: Paquera Mezcal)
On Wednesday, Paquera Mezcal expanded its portfolio with a duo of culinary-inflected bottlings — one distilled with mangos and the other with open-range Wagyu beef. Time to set the fork and knife aside; all you'll need is a sipping glass and an open mind.
The meatier of the two options begins life as agave Espadin harvested in Santiago Matatlan, Oaxaca, otherwise known as the world capital of mezcal. Under the oversight of mezcalero Valentin Orozco Lopez, Tajima Wagyu beef sourced from Twin Bridges, Montana is wrapped in twine and suspended within clay pots during the first round of distillation. According to Paquera, the luxury cut imbues an "amazing buttery finish" to the final product.
If you're in search of something on the lighter side (or happen to be a vegetarian), the Mezcal Artesanal with Mango may be more to your liking. Also distilled with agave Espadin, the expression incorporates two seasonal varieties of local mangoes for a "sweet, luscious" harmony of flavor.
Though the mezcals are described as first-of-their-kind innovations, they follow in the footsteps of a rich tradition steeped throughout Oaxaca.
Both bottlings take a note from mezcal de pechuga, "pechuga" translating to "poultry breast" in English. Believed to have originated around the 1860s, the technique sees distillers dangle a chunk of protein above the still, dripping meaty juices into the spirit below for an unexpected osmosis of influences.
Though chicken, turkey and boar are the most common choices of meat, the possibilities are limitless. Del Maguey once collaborated with celebrity chef José Andrés for a limited-edition bottling distilled with Iberico ham; elsewhere, you can find a "Florida-inspired" mezcal made with alligator, orange blossom, bay leaf and coconut.
Due to their intensive production process, pechuga mezcals typically lean toward the small-batch, pricy side of the liquor spectrum. Paquera's latest limited-edition releases are no different. Mezcal Ancestral with Wagyu, bottled at 48% ABV, is now available online at $230, while the 46%-ABV Mezcal Artesanal with Mango can be picked up at $109.
For more information on the Paquera Mezcal collective, find the brand's website here.
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Both bottlings take a note from mezcal de pechuga, "pechuga" translating to "poultry breast" in English. Believed to have originated around the 1860s, the technique sees distillers dangle a chunk of protein above the still, dripping meaty juices into the spirit below for an unexpected osmosis of influences.
Though chicken, turkey and boar are the most common choices of meat, the possibilities are limitless. Del Maguey once collaborated with celebrity chef José Andrés for a limited-edition bottling distilled with Iberico ham; elsewhere, you can find a "Florida-inspired" mezcal made with alligator, orange blossom, bay leaf and coconut.
Due to their intensive production process, pechuga mezcals typically lean toward the small-batch, pricy side of the liquor spectrum. Paquera's latest limited-edition releases are no different. Mezcal Ancestral with Wagyu, bottled at 48% ABV, is now available online at $230, while the 46%-ABV Mezcal Artesanal with Mango can be picked up at $109.
For more information on the Paquera Mezcal collective, find the brand's website here.
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