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Aaron N. Tubbs

Dragon chaser.

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First off, I’m going to assume some basic familiarity with mezcal. Refresher course: maguey pinas are harvested and trimmed to just their hearts. The hearts are dumped in the ground for a few days and cooked over a wood fire. The roasted piñas are then ground up on a stone wheel, mixed with water, and then they ferment naturally.

The resulting slurry is distilled over hand-fed fires and potentially aged in oak. For more mass-produced mezcals things are a bit different, but those mezcals are not interesting, so I’ll ignore them.

This brings us to Pechuga. After the mezcal is distilled, it is combined with wild mountain apples, plums, plaintains, pineapples, almonds, and uncooked rice.

Don’t be fooled, this isn’t a crema de mezcal being made. This is far cooler than that. This infusion is distilled again, but this time a raw chicken breast is suspended in the still.

How cool is that? Chicken breast mezcal. This is happening. Stay tuned.