This batch has followed a classic artisan mezcal production method: Cultivated maguey Espadín (A.Angustifolia) was cooked in a conical earthen horno for a week, before being crushed by horse drawn tahona. The sweet mashed agave was then fermented for just 24 hours in large slatted open-air wooden tinas. Distillation at Rancho Blanco is in classic copper alembic stills.
Then of course the key element to the pechuga style is an extra 3rd distillation with a chicken breast suspended in the condensing some of the still, and various fruits added the the boiling pot along with the already double distilled liquid. The Rancho Blanco pechuga recipe includes: Lime, Apple, Orange, Guava, Pineapple, and tea.
