This collaboration process between Ron Cooper and Chef Jose Andres began in 2012 when Andres’ Research and Development team, lead by Chef Ruben García, came to visit the Del Maguey distillery in Santa Catarina Minas, in the state of Oaxaca. It is here where they witnessed the making of the Pechuga mezcal, a procedure that includes distilling the spirit three times and incorporating wild mountain fruits, almonds, white rice and a whole chicken breast (pechuga) resulting in a crystal clear liquid of amazing taste and smoothness.
Del Maguey, Minero
$109.99
THIS PRODUCT IS ONLY AVAILABLE FOR PURCHASE WITHIN THE STATE OF NEW YORK (IN-STATE SHIPPING, LOCAL DELIVERY, IN-STORE PICKUP) Hand-crafted in the village of Santa Catarina Minas from a palenque with...