La Jicarita Pechuga is produced by Celso Martinez Lopez in Matatlan, Oaxaca that incorporates raw turkey which is traditionally suspended over the copper alembic still during the second distillation of Mezcal con Pechuga. This unique process cooks the turkey, and as the vapors of the distill pass through the protein an undeniable richness is added to this “elixir of the gods”.
Local Oaxacans enjoyed this unique celebratory mezcal in special occasions such as weddings, patron saint days, and birthdays. Every mezcalero has their own recipe in producing this spirit.