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Pelotón de la Muerte Pechuga is produced in the state of Guerrero by mezcalero Rodolfo Obregón.
It is produced using a field blend of wild Guerrero agaves: Maguey Criollo y Ancho (A. Angustifolia Rubescens y A. Cupreata).
The agaves are roasted and distilled together. Next, aromatics hung from the arabic still on 2nd distillation.
This Obregón family recipe is a vegan pechuga; no meat is added.
This mezcal has herbaceous flavors along with notes of wild agave.
5 in stock