Mezcal Atenco Pechuga is produced in San Juan del Río, Oaxaca and is unique because a free-range chicken breast is only ingredient added during the third distillation.
About this mezcal
Mezcal Atenco Pechuga is produced by Maestro Mezcalero Don Rodolfo López Sosa and his family at 1,500 meters above sea level in San Juan del Río, Oaxaca. Using only mature agaves grown for at least 8 years, the plants are cooked in a conical furnace made of boulders covered with banana leaves, and then crushed by a stone mill driven by a cart-horse. It is a 100% natural, organic, triple-distilled pechuga mezcal, fermented using pure spring water from the mountains high above San Juan del Río. For the third distillation, Don Rodolfo uses a free-range chicken breast which results in a finished mezcal with great notes of fresh sugar cane, apple punch, and a hint of apricot. It is bottled in recycled hand-blown glass. Don Rodolfo López Sosa has produced mezcal since 2005 and began collaborating with Mezcal Atenco in 2013.
Atenco Mezcal
Mezcal Atenco was founded by Berlin resident Diego Moreno, a native of Monterrey, Mexico. He was intrigued by the longstanding tradition of distilling handcrafted mezcal and in 2013 he traveled to Oaxaca to find a superior agave-based spirit. His search ended when he met the López Sosa family in San Juan del Río. Together they formed Mezcal Atenco.
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JDB
190 reviewsBottle I picked up in Mexico City, Condesa at El Grifo in 2019. Lot: P01-2014, Bottle #194. Not sure of the agave, but I imagine it is Espadin. Has light fruit on the nose and the hint of bubblegum. Not sure what else is used besides the chicken in the pechuga, but blasts of lemon grass on the front, nutty notes, with a fruit backbone, perhaps some arroz coming through as well. Faint hints of spices like cinnamon and clove. Bottle has sat for a couple years before my review, but still tasty. Not like other pechugas that I have tasted. Lingering spicy finish. Would definitely recommend for the pechuga enthusiast.
Bottle I picked up in Mexico City, Condesa at El Grifo in 2019. Lot: P01-2014, Bottle #194. Not sure of the agave, but I imagine it is Espadin. Has light fruit on the nose and the hint of bubblegum. Not sure what else is used besides the chicken in the pechuga, but blasts of lemon grass on the front, nutty notes, with a fruit backbone, perhaps some arroz coming through as well. Faint hints of spices like cinnamon and clove. Bottle has sat for a couple years before my review, but still tast
Bastiaan
10 reviewsLot: P01-2016, bottle 894.
When I first opened the bottle, I didn’t really like it that much. The smell of alcohol really hit in the face. Letting it sit for a while, letting some air get to it, has softened the mezcal (in a good way).
The nose is not too outstanding. Tastes of fermented agave, with a tiny bit of sweetness and a hint of minerality in the finish. Overall a good mezcal, I just don’t think it’s made for me. It has a lot of heat. I thought it was quite expensive for the taste. I don’t mean to disrespect the mezcalero or the product, but I would have preferred a different bottle for the price. I’m not too sure if I can discern the pechuga in this mezcal. Would have loved to try this pechuga next to the regular espadín.
Lot: P01-2016, bottle 894.
When I first opened the bottle, I didn’t really like it that much. The smell of alcohol really hit in the face. Letting it sit for a while, letting some air get to it, has softened the mezcal (in a good way).
The nose is not too outstanding. Tastes of fermented agave, with a tiny bit of sweetness and a hint of minerality in the finish. Overall a good mezcal, I just don’t think it’s made for me. It has a lot of heat. I thought it was quite expensive fo