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Product Description
A Vegan Pechuga from Guerrero, merged using a field blend of 2 agaves, Cupreata and Criollo, double-distilled with local aromatics and fruits that hang from the still to add intense citric and freshness. Peloton de la Muerte is a collection of Mezcales making artisanal mezcales that are not only highly enjoyable neat but offers great diversity to be mixed.
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How It's Made
A field blend of 2 agaves, Cupreata and Criollo that gets cooked, fermented and double-distilled together. These agaves native to the central part of Guerrero are produced in Mazatlan Guerrero. On the 2nd distillation, Maestro Mezcalero Rodolfo Obregon uses a family recipe of adding the pechuga of maguey, citric, herbs and spices like anise and cinnamon during the distillation.
This agave takes 8-10 years to reach maturity, they are roasted in a 5-ton pit using local oak, fermented in open-air pine vats, double distilled in 300L copper alembic still and rectified using tails and water. We are honoured to exclusively import and share this brand with Australia.
Product Details
ABV | |
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Agave / Plant Type | |
Age | |
Brand | |
Distillation | Double |
Master Distiller | |
Method | |
Production Region | |
Still | Copper |
Volume | 750ml |

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