A special Mezcal de pechuga by Quiquiriqui, which incorporates home roasted coffee beans.
Pechuga is created when a finished mezcal is redistilled with local fruits, nuts and grains, with a piece of raw protein (traditionally chicken breast) suspended above the distillate. The resulting vapours subsequently cook the protein and in turn are influenced by the meat. For this release Quiquiriqui substituted the raw chicken for home roasted coffee beans.
This was crafted by Carlos Mendez at his Palenque in Santiago Matalan. Carlos used Quiquiriqui Espadin agave as the base for this release: pit roasted, crushed and fermented wild in wooden vats. Following the second distillation in alembic stills, the coffee is added before the spirit is left to rest for two weeks. A final, third distillation then occurs.
Official Tasting Notes:
Nose: Spice, pepper and coffee.
Palate: Sweetly bitter, coffee, vegetal, pepper.
Finish: Savoury, coffee, cinnamon.
Quiquiriqui (pronnounced keekee-ree-kee) was founded by Melanie Symonds after a trip to Mexico in 2011. A veteran of the London hospo scene, she’s since launched London mezcal week, a north London mezcaleria and the QQRQ label.
As well as the flagship espadin expression, there are a number of limited edition utilising rare and flavourful agave variants.
