Peloton de la Muerte Vegan Pechuga

The Pelotón de la Muerte Vegan Pechuga is made from a field blend of will Guerrero agaves, the Criollo (A. angustifolia Rubescens) and Acho (A. cupreata) which are roasted together in an underground oven. The roast agaves are then mechanically crushed and fermented in the open air. It was twice distilled, the pechuga ingredients were hug from the Arabic still on the second pass and follow an Obregón family recipe.