Source: Atlas Obscura
One of the first things you need when distilling a batch of mezcal de pechuga is a chunk of raw chicken breast. Its purpose: temper the flavor of an already strong spirit.
A quick mezcal primer: The classic Mexican liquor comes from the core of the agave plant, known as the piña. After roasting the piñas, creating the drink’s signature smoky essence, mezcaleros blend them with fruits, nuts, and spices. Traditionally, they then ferment and distill…
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