Pechuga
When talking about pechugas (like any other mezcal), it is important to consider historical taste or “gusto historico” as it relates to a particular community because the community has its particular likes and recipes for the making of mezcal and pechuga. In the case of pechugas made in Santa Catarina Minas they invariably contain the same ingredients “platano de castilla” a slender banana, wild native and seasonal creole fruit, for example apples, pineapples or orange rinds and anise, cinnamon, almonds, and white rice (and other classified ingredients).
The secret behind Real Minero’s pechugas, and what sets us apart from the pack, is the quality of the espadin, that we produce, which is the same outstanding quality that is used for our Espadin offering; and Maestro Lorenzo’s exact proportions of each ingredient which includes the meticulous cutting of the fruit into the sizes he believes yield the best flavors. Don Lorenzo believes that the specific traits of the chickens that are used to be very important. He prefers orange plumed, free-range, virgin, widowed hens.
