Pechuga de Venado
Only one batch of this was produced! Ever! The first batch being made in honour of the birth of founder Bildo Saravia's daughter, Luciana, a future Mezcalera herself. Made from Cenizo, a second distillation with seasonal fruits and wild venison hung in the still. This is an ancient tradition of hanging cured meats in the distillation process, giving a uniquely animal, savoury quality. So much ripe fruit, melons, tangelo, pineapple, quince. Then bursting at the seams with spices, gentian, juniper and a stick of cassia that’s been set alight. Wow.