History,
Destilado de agave produced in Yeguesia, Miahuatlán, Oaxaca, and bottled under the In Situ label, Mezcasiarca Maestro mezcaleros: “In Situ Team” Distilled from 100% Espadín (A. angustifolia) Cooked in a traditional earthen oven Milled by hand using wood mallets (mazo) Fermented in open-air wooden vats (tinas) made of oak Distilled twice using traditional Filipino-style clay pot stills; distilled to still strength (alta gama, meaning “no adjustments”)
400 liters produced 34% ABV (ABV may vary batch to batch) Mezcal pechuga is traditionally made for specific occasions: funerals, weddings, all kinds of celebrations; distilled in 2020, at the start of the pandemic, this true batch of pechuga was originally conceived as a gift to be shared in the wedding celebration of two of Sandra’s dear friends. Sandra nicknamed the batch “Pechuga del Amor.” The flavors were inspired by Sandra’s own visit to a marketplace in Morocco, where she drew similarities between the roses she found and the roses from her grandmother’s garden in Castilla.
Tasting Notes,
Dense and waxy with honeycomb, shades of vanilla bean, lemon balm, eucalyptus, wet clay, and carmelized carrots; the roses in particular are subtle on the nose, but distinct—even seeming thorny—on the palate!
Destilado de agave produced in Yeguesia, Miahuatlán, Oaxaca, and bottled under the In Situ label, Mezcasiarca Maestro mezcaleros: “In Situ Team” Distilled from 100% Espadín (A. angustifolia) Cooked in a traditional earthen oven Milled by hand using wood mallets (mazo) Fermented in open-air wooden vats (tinas) made of oak Distilled twice using traditional Filipino-style clay pot stills; distilled to still strength (alta gama, meaning “no adjustments”)
400 liters produced 34% ABV (ABV may vary batch to batch) Mezcal pechuga is traditionally made for specific occasions: funerals, weddings, all kinds of celebrations; distilled in 2020, at the start of the pandemic, this true batch of pechuga was originally conceived as a gift to be shared in the wedding celebration of two of Sandra’s dear friends. Sandra nicknamed the batch “Pechuga del Amor.” The flavors were inspired by Sandra’s own visit to a marketplace in Morocco, where she drew similarities between the roses she found and the roses from her grandmother’s garden in Castilla.
Tasting Notes,
Dense and waxy with honeycomb, shades of vanilla bean, lemon balm, eucalyptus, wet clay, and carmelized carrots; the roses in particular are subtle on the nose, but distinct—even seeming thorny—on the palate!
Overall Rating
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