Pechuga de Espadín - Tlacolula
Various States, Mexico
A fun and fruity pechuga ideal for the party season
VAT included. Free delivery on orders €50+
What's in it
- Maguey Espadín
When you smell Pechuga de Espadín - Tlacolula, you’ll notice strong notes of citrus, and smoke with classic agave aromas.
When you taste Pechuga de Espadín - Tlacolula, you will be met with a smoky citrus flavours along with vegetal notes from the agaves.
Various States, Mexico
Sin Gusano’s products come directly from micro-scale independent family producers all over Mexico. To date they have bottled liquids from the states of Oaxaca, Puebla, Michoacán, San Luis Potosí, Durango, Coahuila... and counting.
The Capital of Mezcal
On the outskirts of Tlacolula de Matamoros, Catalina Monterosa and her son Laureano keep a palenque and attached shop next to their house - Mezcal Rancho Blanco. This is the Tlacolula district, the proclaimed ‘world capital of mezcal’, which also encompasses the town of Santiago Matatlán, where the majority of exported mezcal is made. There’s a lot of different flavoured and infused mezcales in this area, most of which aren’t especially exciting to Sin Gusano. But this fun pechuga stuck with them some years back, and here they are pleased to present their second batch from the Monterosa family.
Then of course the key element to the pechuga style is an extra 3rd distillation with a chicken breast suspended in the condensing some of the still, and various fruits added the the boiling pot along with the already double distilled liquid. The Rancho Blanco pechuga recipe includes: Lime, Apple, Orange, Guava, Pineapple, and tea.
The Brains Behind It
The Sin Gusano Project
The Sin Gusano Project was conceived after an influential initial trip to Mexico in 2016. Disillusioned with a world driven by over-consumption of poor quality products, and the financial system that facilitates it, Jon left a career in financial services behind to travel for some months in Southern Mexico. While developing a taste for the local spirits, Jon became fascinated by their incredible diversity, their heritage production techniques, and their ties to a culture more sustainable and in balance with the natural world than the one he just left behind.More on the Brand