![]() ![]() Some liquor historians believe that this additional step began as a way to mask the flavors of subpar mezcal and has since become part of tradition. To help counterbalance the mixture’s bracing flavor, the mezcalero hangs a raw chicken breast over the open copper still, allowing the spirit’s vapors to intermingle with the chicken’s meaty essence. It’s in this third round of distillation that mezcal de pechuga producers add a special step. Traditionally, they then ferment and distill the mix three times. After roasting the piñas, creating the drink’s signature smoky essence, mezcaleros blend them with fruits, nuts, and spices. Its purpose: temper the flavor of an already strong spirit.Ī quick mezcal primer: The classic Mexican liquor comes from the core of the agave plant, known as the piña. One of the first things you need when distilling a batch of mezcal de pechuga is a chunk of raw chicken breast.
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