Pelotn de la Muerte Pechuga is produced in the state of Guerrero by mezcalero Rodolfo Obregn. It is produced using a field blend of wild Guerrero agaves: Maguey Criollo y Ancho (A. Angustifolia Rubescens y A. Cupreata). The agaves are roasted and distilled together. Next, aromatics hung from the arabic still on 2nd distillation. This Obregn family recipe is a vegan pechuga; no meat is added. This mezcal has herbaceous flavors along with notes of wild agave.

• Field blend of wild Guerrero agaves
• Roasted and distilled together
• Aromatics hung from the arabic still on 2nd distillation
• Obregn family recipe
• Mezcal artesanal from Mazaltn, Guerrero
• Maguey Criollo y Ancho (A. Angustifolia Rubescens y A. Cupreata)