Lalocura Pechuga is made with agave Espadin. This mezcal is made in the small town of Santa Catarina Minas, Oaxaca, which is home to some of the most well-renowned clay-pot distillers in all of Mexico. The agave used in this mezcal are cooked with encino wood in an underground pit oven, mashed by hand with mallets, fermented in cypress tanks using only natural airborne yeasts, and double distilled in small clay pots. During the final third distillation, a raw chicken breast is hung in the still and season fruits and spices are added to the distillate.
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