Chicken breast... Turkey Breast... Pechuga Mezcal!
It's four thirty somewhere in the world and it's time for a sip that turns into a wild celebration. Made by three masters of Mezcals this is a bottle especially created for rituals, ceremonies and festivities (hence its name, Jolgorios). El Jolgorio specifically is created in honor of the day of the señor de esquipulas or the Black Christ of Esquipulas, which happens every January 15.
After it was distilled twice the Mezcal goes in the still and wild fruits (apples, plums, bananas, pineapples, and somehow uncooked white rice). Then, they add a whole goddamn raw chicken breast, turkey breast, or venison in the atmosphere of the still. What?! Why? Because the mezcal vapor passes over the meat, condenses into liquid and inherits some of the taste and smoothness. A bit weird... but goddamn amazing at the same time, right?
Agave used for this sort of Mezcal is Espadin Silvestre, a semi-wild plant that loves freedom and takes its time to mature. This wildling bursts of citrus and is touched by green fruits and herbs. And Cajun chicken and smoke, of course.