La Jicarita Pechuga Mezcal


A raw turkey is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added to this “elixir of the gods”.

Local Oaxacans enjoyed this unique celebratory mezcal in special occasions such as weddings, patron saint days, and birthdays. Every mezcalero has their own recipe in producing this spirit.

In homage to Zapotec rituals, our 4th generation Maestro Mezcalero refines his centuries-old family recipe into this award-winning Mezcal.


  • Double Gold– San Francisco World Spirits Competition (2019)


The secret family recipe uses turkey, a variety of seasonal fruits, grains, nuts and local herbs. This is the first time this mezcal is available outside of Mexico.

  • Origin: Santiago Matatlán, Oaxaca
  • Mezcalero: Celso Martínez López
  • Region: Valles Centrales
  • Maguey: 100% Espadin
  • Agave Species: Agave Angustifolia
  • Age of Maguey: 7- 10 years
  • Elevation: 1728 Meters/ 5672 Feet

  • Class: Mezcal Artesanal
  • Oven: Conical Earth Oven
  • Type of Wood: Pino and Mezquite
  • Roast Duration: 3-5 days depends on season
  • Mash: Tahona Process, Chilean Stone Mill, Horse

  • Fermentation: Natural
  • Yeast: Local Wild Yeasts
  • Fermentation Tank: 1000 Liters Open Pine vats
  • Fermentation Duration: 6-15 days depends on season
  • Distillation: Double distilled in copper alembic
  • ABV of Mezcal: 48%

Tasting Notes:

Nose: Smoldering Campfire, Edamame, Caramelized Agave, Fresh Wax

Palate: Iron Minerals, Mango, Fennel, Black Pepper, Medium-Full Bodied

Finish: Beeswax, Fresh Espadin

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