Macurichos Conejo Pechuga Mezcal

Produced by Maestro Mezcalero Gonzalo Martinez Sernas in Santiago Matatlán, Oaxaca. This Pechuga mezcal is distilled with rabbit (conejo) plus apple, cinnamon, banana, pineapple, orange, and wild fruit. It was made using 100% Espadín cooked in an earthen oven, milled using a traditional, stone tahona mill, fermented in wooden vats, and distilled using a traditional, clay pot still.

The nose is bright and fruity—green apple & banana show prominently with hints of cherry and passionfruit. The palate is a shocker! There is a huge left turn with stunning opening notes of jasmine, cilantro, pink peppercorn, and fresh linen alongside roasted pineapple skin. Savory umami and mushroom roll in straight after, with a strong salinity that lingers long after the fruits and herbs have vanished.