Erstwhile Thanksgiving Turkey Mole Negro Pechuga (2023 Limited Edition)

Elevate your holiday feasts with this delightful sipper: a Thanksgiving-inspired pechuga mezcal crafted by skilled mezcal producers Epifania Gómez & Silverio García of Rancho Blanco Güilá, Oaxaca. Savor the fusion of mole negro – an Oaxacan classic – with Thanksgiving classics like turkey, sweet potato, cranberry, and more. Triple-distilled in copper alembic stills.

We’ve taken whole turkeys that are locally raised in Rancho Blanco Güilá, and marinated the turkeys in mole negro overnight for maximum flavor before suspending them in the stills. 

Next, we added a generous cornucopia of fruits that were ripe and in season at the time of distillation, as well as herbs and spices commonly used in both Oaxacan and North American Thanksgiving recipes.

Seasonal fruits used in this Thanksgiving Turkey Mole Negro Pechuga include: sweet potatoes, cranberries, pineapples, mangos, nanches, plums, and plantains. We also added fresh herbs and spices: ginger, cloves, cinnamon, rosemary, bay leaf, basil, cloves, bay leaves, cilantro, thyme, and black pepper.

Pechuga, the Spanish word for “breast” (of chicken and other fowls), refers to a style of mezcal production where meat, fruits, and spices are used in the distillation process.  Each producer has her own preferred ingredients, thereby yielding a rich diversity of flavor and texture. 

Most mezcals are distilled at least twice.  Pechuga mezcals often pass through a third distillation, purifying the spirit further.  In the case of our Thanksgiving Turkey Mole Negro Pechuga, the turkey was suspended inside – without touching the distillate at the bottom – of the still during the third distillation. Fruits, herbs and spices were placed directly in the still during the third distillation.  The steam from the boiling distillate was crucial, slowly “sweating” the turkey and releasing its oils to blend with the fruits, herbs and spices.