History,
Brand: Chinga Quedito Mezcal
Mezcalero: Bezaleel Arellanes
Maguey: Espadin
Agave: Angustifolia
Milling: Hand
Distillation: Clay Pot
Style: Pechuga
State: Oaxaca
Town: Santa Catarina Minas
ABV: 50.5%
Chinga Quedito Pechuga is produced by maestro mezcalero Bezaleel Arellanes in the community of Santa Catarina Minas, Oaxaca. The maguey Espadin (Agave angustifolia) used in this mezcal were cooked in an underground pit oven, milled by hand with mallets, fermented with open air yeasts, and double distilled in the small clay pot stills for which this region of Oaxaca is known. After the 2nd distillation, a raw chicken breast is hung in the still and a blend of herbs and spices are added to the distillate for the 3rd and final distillation.
Tasting Notes,
Nose: Fresh spices like pepper and clover, as well as roasted chicken and sweet cream
Palate: Notes of chicken fat, fried soy, smoked almonds, raisins, and raw pumpkin
Brand: Chinga Quedito Mezcal
Mezcalero: Bezaleel Arellanes
Maguey: Espadin
Agave: Angustifolia
Milling: Hand
Distillation: Clay Pot
Style: Pechuga
State: Oaxaca
Town: Santa Catarina Minas
ABV: 50.5%
Chinga Quedito Pechuga is produced by maestro mezcalero Bezaleel Arellanes in the community of Santa Catarina Minas, Oaxaca. The maguey Espadin (Agave angustifolia) used in this mezcal were cooked in an underground pit oven, milled by hand with mallets, fermented with open air yeasts, and double distilled in the small clay pot stills for which this region of Oaxaca is known. After the 2nd distillation, a raw chicken breast is hung in the still and a blend of herbs and spices are added to the distillate for the 3rd and final distillation.
Tasting Notes,
Nose: Fresh spices like pepper and clover, as well as roasted chicken and sweet cream
Palate: Notes of chicken fat, fried soy, smoked almonds, raisins, and raw pumpkin
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