Anyone drinking tonight... or, today??

We did a “Destilado Con” event last night.

Destilado Con is a process similar to that of high-end Gin in that something is added inside a pot still during the final distillation—either directly into the liquid (often macerated) or into a basket that is hung inside the still where alcohol vapor has to pass over it as it’s distilled. With Gin, you start with a highly distilled neutral spirit, but with agave, you start with what is objectively the most complex spirit on the planet.

When a breast of poultry is hung inside the still for that final distillation, it’s called Pechuga. Historically, Mezcal producers would take a finished Espadin mezcal and throw it back in a still for an additional distillation with a basket of meat, fruit, and spices, where there was reason to throw a celebration.

What you can use in a Destilado Con is limited only by access and imagination. We’ve even tried one that was distilled with rattlesnake venom.

We always start off our educational events with some how-to-taste instruction and a palate warm. We use the same spirit all year long as our baseline control. Tapatio was voted this year’s control via blind tasting popular vote. It also just happened to be a great fit for this event as Tapatio adds baggaso fibers info their first distillation.

Pour 1:
-Vago Elote
Artesanal Espadin Mezcal, on the second copper pot distillation roasted corn is added.

Pour 2:
-Por Lo Bueno Pechuga
Artesanal Eapadin Mezcal, on the second copper pot distillation turkey, and a proprietary mix of 15 other fruits, vegetables, spices, and herbs are added.

Pour 3:
-Macurichos Espadin Destilado Con Cacao
Ancestral Espadin Mezcal, on the second clay pot distillation fresh Oaxacan cacao is added.

Pour 4:
-Flor Del Desierto Carnei
Dasylirion wheeleri Sotol, on the third copper and tree trunk hybrid distillation, venison, seasonal fruits, star anise, walnuts, and other proprietary ingredients are added.