Mezcal de pechuga — This is a Mexican alcoholic drink with more than 400 years of history, which has become popular again in recent years. Mezcal — this is “mezcal”, and pechuga means “bird breast”, but we would not translate the entire name mezcal de pechuga. Let's put it this way: mezcal de pechuga — This is mezcal, which is produced using poultry breast.
Mezcal, like many other alcoholic drinks, was born between ceremony and celebration. It was used as a rub and disinfectant, against pain in the body, during religious ceremonies, to bless beginnings and to celebrate important moments such as weddings. Mayordomos are still held in Oaxaca — public celebrations dedicated to saints. Majordomos contain mass, meals and merry dancing. An indispensable attribute of a meal — mezcal. Over the years, mezcal has become a very democratic drink, no less famous than tequila. By the way, tequila — This is also mezcal.
Mezcal de pechuga is especially popular during the holidays. Many still consider it a ceremonial drink. Probably because, until recently, it was made only using the artisanal method, and each mescalero (producer) had his own unique recipe, which was passed down from generation to generation. Every important event, be it baptism, veneration of the dead, celebration of the patron saint's day or wedding, required mezcal prepared according to its own special recipe.
Mezcal de pechuga is typically made at the end of the year, during the Day of the Dead season, due to the abundance of ripe and flavorful fruits at this time of year. But first you need to choose a bird or live animal that will be used in the production of the drink. It sounds strange: poultry is used in the production of an alcoholic drink! In fact, all you need is a breast, and from whom should it belong? This is where Mescaleros have differing opinions. The most commonly used breasts are chicken, duck, goose or turkey. But in different states — their traditions. In Oaxaca, the use of live breasts is considered a departure from tradition, while in other states mezcal de pechuga is produced using the breasts of deer, rabbit, sheep, wild boar and even iguana, and the mezcal is no less beautiful!
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Poultry or live from you should be ranch or wild, but not industrially produced and without hormones, and the breast should not be fatty. You yourself know how skinny homemade chicken tastes from a store-bought broiler.
Most producers still choose old chicken because of its tender meat. Most Mescaleros raise such chickens in their backyards or buy them from trusted producers of organic products.
When choosing the main raw materials for the production of mezcal — Agaves, or maguea, as this plant is called in Mexico, there are no special rules. Mezcal can be produced from many types and varieties of agave, and here is the choice for mezcalero. He knows better which types should be used in order to acquire the required taste and aroma of the drink.
The first steps in the mezcal de pechuga process are the same as for other mezcals. Agave plants are cut at maturity before they release their inflorescences. The leaves are trimmed, and the core («cones») is baked in an earthen oven for about eight days. The cones are then crushed with stone wheels or crushed with mills to extract the juice and divide it from the cake.
Fermentation takes place in a wooden vat. Mezcal is distilled twice in copper stills or clay pots before moving on to the key point: the third distillation. Each mescalero master has his own recipe to give the drink a special taste and aroma. The breast is stuffed with ripe fruits such as guava, orange and lemon, or dried fruits and aromatic herbs, and even marijuana — You are allowed to use anything that will give the Mascal de Pechuga its unique aroma. The clean breast, free of blood and entrails, is suspended on a hemp rope inside the still. The steam slowly penetrates the breast through the skin and, acting with its heat, dissolves the substances contained in the filling. According to mescalero, the brisket slows down the distillation process, but helps increase the strength of the drink. The substances contained in it itself enhance the taste, add fat and aromatics, but do not leave the smell or taste of chicken, turkey or any other living thing that was used.
In Oaxaca they use chicken breast, in Matatlan they use turkey breast. Inside — pineapple, apple and Creole orange, Castile plantain, raisins, apricots, almonds, rice, anise and cinnamon. In Puebla, mezcal de pechuga is made using a traditional mole sauce, resulting in a drink with flavors of light chocolate, sesame, citrus and smoked meats.
After completing the third distillation and purchasing mezcal, the remaining fruit can be used to prepare other dishes. For example, they are used when stuffing a pig or making jam. The breast is usually fed to cattle or domestic animals.
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The taste of mezcal de pechuga is always different and largely depends on the fruit used. This mezcal is best enjoyed as is to appreciate the fruity flavors and smoky flavors of the roasted agave. Mezcal goes well with traditional local dishes. It is drunk with barbecue or segueza, a stew with cracked corn. Mezcal can then be accompanied by dessert, in particular strawberry pie or chocolate pieces.
Xfromya mezcal de pechuga was not originally intended for cocktails; it has proven itself well when preparing them. Bartenders love to use it because of its reddish color and sweet taste.
In recent years, many specialty stores and restaurants have begun ordering large quantities of mezcal de pechuga from producers. Promoters have appeared who promote such mezcal to markets. If you look for this mezcal in specialized stores in Mexico, you yourself will be able to appreciate the unique shades of the drink.