Yola Mezcal Debuts ‘Pechuga’ Expression Distilled with Turkey Breast, Tangerine, Guayaba and More

(Photo: Yola Mezcal)

Yola Mezcal — the brainchild of Gina Agilietti, mezcalera Yola Jimenez and multi-platinum certified artist Lykke Li — is debuting a new expression distilled with real turkey.

Mezcal de pechuga (pechuga translating to “breast” in Spanish) is a centuries-old distillation technique in which a hefty protein is hung above the still. Depending on the region, pechugas have been made with everything from rabbit to snake to alligator; as vapors rise, juices from the meat drip down into the bubbling spirit-in-progress.

Usually, the batch will also be cut with a variety of local ingredients. In Yola’s case, turkey breast is combined with fresh orange, tangerine, lime, guayaba, pineapple and tejocote for a seasonal mix of Oaxacan culinary influences.

“In Mexico, there’s a big range of Pechuga mezcals and producers will personalize it with their own combination of fruits, or different types of protein – some use chicken,” Jimenez told Forbes. “Here in the U.S., it has yet to enter the market, and we’re proud to be the first real luxury Pechuga mezcal.”

Retailing at $120 per bottle, Yola Mezcal de Pechuga comes inside a commemorative gift box designed by Peter Miles, who has previously worked for the likes of Marc Jacobs and Celine.

Unlike most commercially available mezcals (typically produced in Oaxaca), Yola is distilled in San Juan Del Rio using a mix of agave Angustifolia and Karwinskii. Its recipe, originally conceived in 1971, was passed down from Yola Jimenez’s grandfather.

If you’re interested in learning more, find the Yola Mezcal website here.

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