Fidencio Pechuga Mezcal

Pechuga is the celebration mezcal — the one Oaxacan families make for weddings and festivals — and Fidencio's comes from a palenque that's made mezcal for four generations. Fidencio Jiménez began making mezcal over a century ago in Santiago Matatlán, the world capital of mezcal, and the palenque is now run by his great-grandson, maestro Enrique Jiménez; the family also makes El Buho. Pechuga starts with the house espadín — pit-roasted, tahona-crushed, native-yeast fermented, double-distilled in wood-fired copper — then goes through a third distillation with seasonal fruits, nuts, and spices in the still and a raw chicken breast suspended in the vapor path, the traditional method that lends the spirit a savory roundness and a faint richness without tasting of meat; bottled at still strength, check your label for ABV, lot, and the season's ingredients. Expect a nose of dried fruit, cinnamon, orange peel, and almond over the espadín's smoke and earth, opening into a rounded, gently sweet, spiced palate with a savory depth and an unusually soft texture, finishing long and warm. Honest note: pechuga is the most labor-intensive mezcal a palenque makes, priced accordingly, and every batch differs with the fruit — it's the bottle for the occasion, not the Margarita. Neat, in a copita, for something worth marking. Four generations, three distillations.

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