Mezcal de pechuga (pechuga translates to breast in Spanish), is made when a finished mezcal is redistilled in a third distillation with local fruits and nuts, and where the vapour from the boiling liquid infuses with a raw chicken or turkey breast that’s hung in the still.
Pechugas are not infused mezcals like those containing a gusano worm. The proprietary mix of fruits, herbs, nuts and spices have been added to the still itself to add depth to the smoky spirit, while the Pechuga (usually chicken, but could be anything and has famously been as extravagant as an Iberico ham leg) adds weight and texture to the mouthfeel.
Often, pechugas are made for specific occasions like celebrations and rites of passage, while historically, Pechuga was considered something of a seasonal mezcal, distilled in the Autumn when fruits and herbs are abundant and ready for harvest.