Mezcal Vago Pechuga by Hijos de Aquilino García is a rare pechuga mezcal made from Espadín in Candelaria Yegolé, Oaxaca, and bottled at 51.3% ABV. Only 35 cases were produced.
Mezcal Vago works with individual mezcaleros and names each on the label. The sons of Aquilino García carry on their father's craft in Candelaria Yegolé, and for this pechuga, a chicken breast is suspended in the still during the second distillation along with fruits, almonds and tejocotes, a celebratory tradition that adds savoury depth and rounds the spirit.
The nose brings clay soil, agave, citrus peel and roasted poblano, with chocolate, cardamom, raisins, guava and banana. The palate offers stone fruit, salinity and umami with a hint of habanero, table spices and fruit punch.
The tall bottle wears Vago's black Pechuga label printed with the producer and batch details. It is a prized bottle for mezcal collectors and a remarkable gift for a special occasion.
Sip it slowly from a copita; its savoury, fruity complexity unfolds over time.
Mezcal is made by roasting agave hearts, traditionally in earthen pits, then crushing, fermenting and distilling them, a process that gives the spirit its characteristic smoky depth. Each agave variety and each village brings its own character, which is why enthusiasts love exploring small-batch bottlings.
Tasting Notes
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Nose: Clay, agave, citrus peel, roasted poblano, chocolate and cardamom.
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Palate: Stone fruit, salinity, umami and a hint of habanero.
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Finish: Long and savoury.
Specifications
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Producer: Mezcal Vago (Hijos de Aquilino García)
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Style: Mezcal, Pechuga
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Expression / Batch: Pechuga, 35 cases
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Proof / ABV: 102.6 proof (51.3% ABV)
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Cask / Finish: Espadín; chicken breast, fruits, almonds and tejocotes in the second distillation
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Region: Candelaria Yegolé, Oaxaca, Mexico
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Size: 750ml
How to Enjoy It
Sip it from a copita at room temperature, ideally for a celebration. It pairs with mole, roast poultry or tropical fruit.
Frequently Asked Questions
What is a pechuga mezcal?
A mezcal distilled with a chicken breast suspended in the still, along with fruits and spices.
Who made it?
The sons of Aquilino García in Candelaria Yegolé, Oaxaca.
What proof is it?
It is bottled at 51.3% ABV.
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