What to Know About Pechuga — the Mezcal Distilled With Poultry

Pechuga is an alcoholic beverage that may initially sound off-putting. Named for the Spanish word for “breast,” pechuga is a specialized mezcal distilled traditionally with chicken or turkey breast as well as herbs, nuts, and fruit. 

Rich and slightly savory, pechuga is far more elegant than it may sound. It’s a liquid symbol of celebration, family, and community in Mexican culture.

“What makes pechuga special is that it’s incredibly personal,” says Iván Saldaña, agave specialist and founder of Montelobos Mezal. “While tequila and traditional mezcals showcase the agave and the region they come from, pechuga often includes ingredients that reflect a family recipe, a seasonal harvest, or a specific celebration. Because of that, every pechuga tells its own unique story about the people, place, and traditions behind it.”

Such gravitas commands respect. Apart from enjoying a bottle, there’s no better way to honor pechuga than to understand it beyond the usual “mezcal made with poultry” elevator pitch.

The essential elements

Pechuga is a mezcal made with a few key differences. Mezcal is distilled twice traditionally, but a pechuga is triple-distilled. That extra distillation is where pechuga’s magic occurs. It’s when the distiller suspends the fruit and raw poultry inside the still. 

The mezcal’s vapors intertwine with the poultry’s aromas, as the latter cooks just enough to render drippings into the still. The process is similar to how London dry gin is made, but at a much smaller scale.

“People tend to believe that chicken or turkey breast is fermented inside the still with the mezcal,” says Yola Jimenez, founder of Yola Mezcal. “But, in reality, we only use the poultry during the last distillation. Traditionally, it is tied to the roof of the still, where it is more of an aromatic and less of an ingredient. This gives it a softness to the finish.”

This method doesn’t turn the juice into chicken- or turkey-flavored mezcal. It makes the aromatics more complex and adds a rich viscosity and a subtle unctuousness on the palate. It enhances, rather than dominates.

Not just for the birds

While traditional pechuga calls for the use of chicken or turkey breast, modern pechuga allows for a wider range of proteins. There doesn’t even need to be an animal involved. Pechuga is made regularly with just fruit, nuts, and herbs.

Many producers craft pechuga with any combination of protein, fruit, and nuts. These personal touches can create different results: A pechuga made with turkey and red fruit, for example, can feature a more intense interplay between sweet and savory notes.

This variety expands a pechuga’s possibilities, although it does ruffle the feathers of some old-school producers. 

“Experimentation has been a topic of discussion among many pechuga specialists,” says Saldaña. “While many consider the pechugas created without the traditional poultry to be true pechugas, there are some who maintain that any pechuga made from the meat of an animal that isn’t a bird is not authentic, as they break tradition.”

This hardline stance is increasingly the exception, rather than the rule. 

“I think there is room for both traditional and modern pechuga styles,” says Andrés Cruz, commercial and communications manager for Mexico at Mezcal Vago. “It is beautiful to see and taste a recipe preserved for generations, and I also think it is absolutely amazing to see new generations experiment with new ideas and creativity through a category that is already familiar to us.”

Where did it come from?

Pechuga’s existence was originally documented in 1863, when it was referred to as “breast wine.” The origin stories tend to be handed down through legends of indiscriminate timeframes. These tales typically involve Oaxacan mezcaleros who grabbed some raw poultry and whipped up a batch for a wedding or similar event. How these batches were created were either lost to time or remain closely guarded secrets.

These loose origin stories affirm pechuga’s communal roots. “Pechuga is a big part of cultural heritage in Oaxaca because the recipes are passed through families and generations,” says Jimenez. “It is still very much a living, breathing part of families and town gatherings. Tequila, on the other hand, has now become mostly a business.”

Pechugas are not meant as everyday sippers. They’re reserved for celebratory moments. In Mexico, this not only means weddings, quinceañeras, and baptisms, but more widely celebrated events like Guelaguetza or Día de los Muertos festivals.

A pechuga’s additional ingredients can push bottles into a luxury price point, akin to reaching for “the good stuff.” On American shelves, pechuga often costs more than $100. While pricey, the cost may actually enhance its festive nature. 

“Pechuga is important for celebrations because it’s like your favorite dish,” says Cruz. “It might not be the cheapest to make, or the easiest, but it’s something you love and cherish, and it’s something you’re happy to share with your family and loved ones.”

A more meaningful bottle

While pechuga is not as prominent on shelves when compared to tequila or common mezcal, it’s no longer an unknown commodity. 

“I think nowadays it is no longer a product made only for celebrations. But that’s OK,” says Cruz. “I think as long as it is produced with honesty and integrity, it’s nice to see a pechuga mezcal here and there.”

There are benefits to this. Higher visibility can translate to better knowledge. Those willing to give it a try will likely be richly rewarded, particularly on meaningful days filled with happy moments.

“We consider pechuga to be the Champagne of mezcal,” says Jimenez. “I hope people will recognize its richness and value, so it becomes the go-to celebration option for mezcal lovers.”