Be forewarned: this is not a mezcal for vegetarians or vegans. Pechuga—Spanish for “breast”—is an ancient mezcal-making technique that involves a skinned animal breast being hung over the heated agave distillation. As the spirit distills and the vapors condense, the heat and steam slowly cook the meat, killing harmful bacteria while allowing the fat and juices to drip into the mezcal, thereby imparting a deeper and slightly more savory flavor. With their Pechuga de Conejo, Bosscal undergoes a unique triple distillation; during this third distillation the vapors—already enhanced by the use of locally harvested apples, along with other wild fruit—pass through the suspended breast of a rabbit (“conejo” in Spanish). Only mildly smoky with a sweet, wet grass aroma, the flavor is laced with anise, citrus and a gentle herbal undertone with a silky finish. Bosscal’s Pechuga de Conejo is only produced when apples are in season, but is especially fitting right now inasmuch as January 22, 2023 marks the beginning of the Chinese zodiac’s Year of the Rabbit.
