Traditionally, we’ve thought of things like hard cider and Beaujolais as Thanksgiving-appropriate beverages. Now, pechuga mezcal—that is, mezcal made with turkey—may be joining the mix.
While most people are familiar with mezcal, Mexico’s most traditional agave spirit, not everyone knows the pechuga style of mezcal, which typically involves hanging a chicken breast (“pechuga”) in the still, often with alongside fruits, grains and other seasonal ingredients to celebrate Day of the Dead (November 2) and the harvest and holiday seasons. But pechuga mezcal doesn’t have to be made with chicken. Variations include a wide range of proteins, from Iberico ham and rabbit to even iguana and armadillo. Some are made with no protein at all.
Now, a growing number of producers are bringing turkey pechugas to U.S. consumers. In 2022, both Montelobos and El Jolgorio released pechugas that explicitly use turkey. This year Yola Mezcal unveiled its version, made festive with plenty of citrus and tropical fruit: orange, tangerine, lime, guayaba (guava), pineapple and tejocote, a fruit similar to an orange.
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“Turkey is considered a more luxurious expression than chicken and that is why it is traditionally used during the holidays,” explains Yola Jimenez, co-founder of Yola Mezcal. In addition, “the skin is a bit thicker… and that gives it a smoother final distillation.”
Of note, most turkeys used to make pechuga are called guajolote, producers say. It’s smaller breed than what Americans are accustomed to seeing on holiday tables—closer
This Article was originally published on Wine Enthusiast
