Fidencio Mezcal Pechuga

Fidencio Jimenez started making mezcal over 120 years ago. Now, his great-grandson, Enrique Jimenez continues the art and tradition.

Clásico and Pechuga – The agave for the Clásico and Pechuga are roasted in the traditional method. The oven is a stone lined, earthen pit. A fire of Encino, the local black oak, is lit in the pit, which heats up the stones. When the fire goes out and the stones are hot, the agave is piled in the pit and buried. After three days the smoky maguey is ready.

After 2 distillations (Classico) this is the point in the process when Pechuga becomes unique. Undiluted Clásico is put back in the still for a third distillation and bottled, undiluted at 45.4%. Along with the mezcal, we add our traditional mixture of fruit: quince, apples, bananas, pineapple and guava. A whole chicken breast, skinned and washed to remove all fat is hung from the cap of the still. The breast is said to soften the intensity and round out the flavor of the mezcal. All of the fruit are from the mountains of Oaxaca and must be harvested during the very short, quince harvest. Pechuga is produced over a short time at the end of the summer. The fruit will have different expressions from year to year. The 2010 vintage was delayed 6 weeks due to the rain, the most in decades.

3 Bottle minimum...$10 Handling Fee