Bosscal Conejo Mezcal

Pechuga de Conejo is Durango's answer to the pechuga tradition, and the answer is rabbit. Pechuga is mezcal's ceremonial style — a third distillation with fruit, spices, and a raw breast of poultry hung in the still, made for weddings and funerals — and Bosscal, the family-run Durango house whose fourth-generation mezcalero Uriel Simental Enríquez works wild mountain Agave durangensis on a "mountain to market" philosophy, adapted it to the north: the organic Joven is redistilled with a breast of rabbit and local Durango apples, bottled at around 42% ABV in a hand-blown bottle shaped like the region's volcanic tufa rock. Good Spirits News found the rabbit and apple creating a fruited-meat character similar to a mincemeat pie — savory, faintly sweet, and unlike anything from Oaxaca. Expect a nose of baked apple, cooked agave, and a faint gamey savoriness, opening into a rounder, richer palate than the Joven, with orchard fruit, warm spice, a meaty umami depth, and the clean smoke of the durangensis base, finishing long and complex. Honest note: this is a specialty bottling, produced in small quantities, and pechuga is an acquired taste — a sipper for the curious, not a mixer. It comes in Bosscal's Full Moon Pack alongside the Joven and Damiana. For anyone who's had an Oaxacan pechuga and wants to taste the northern version, or a collector of the strange and traditional, it's the rabbit in the still.

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