Convite Mezcal Pechuga

Pechuga is mezcal's ceremonial style — a third distillation with seasonal fruit, nuts, and spices, and a raw breast of chicken or turkey hung in the still so its vapor passes over the meat, made traditionally for weddings, funerals, and the Day of the Dead — and Convite's is the Hernández family's version of the ritual. Convite is Oaxaca's top-selling mezcal, founded in 2013 and Oaxacan-owned, made in the Zapotec mountains of San Baltazar Guelavila by brothers Cosme "Tucho" and Daniel Hernández, the sixth generation of master distillers in their family. The Pechuga starts with their espadín — cooked in an underground pit oven, milled by a horse-drawn tahona, naturally fermented with spring water, and double-distilled in a copper alembic — then goes through a third distillation with local fruits, spices, and the pechuga, bottled at around 46% ABV; check your label for the batch. Expect what a good pechuga delivers: a nose of stewed fruit, warm spice, and a savory, faintly meaty richness over the espadín's clean smoke, opening into a rounder, fuller, more layered palate than the base — apple and plum, cinnamon and clove, cooked agave, and an umami depth that reads as texture more than flavor — finishing very long and warm. Honest note: pechuga is a specialty style, made in small quantities and priced as a celebration bottle — a sipper for the curious and the occasion. In a copita, neat, at a table with people you love. The Hernández family's feast, bottled.

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