Peloton de La Muerte Vegan Pechuga

Pelotón de la Muerte Vegan Pechuga is produced in Mazatlán, Guerrero, from a field blend of wild Maguey Criollo (Agave angustifolia rubescens) and Maguey Ancho (Agave cupreata). The expression is associated with maestro mezcalero Rodolfo Obregón and follows an Obregón family recipe. The agaves are roasted together in an underground oven, crushed, fermented in the open air, and distilled twice.

What makes this bottling particularly unusual is its approach to the pechuga tradition. Traditional pechuga commonly involves suspending an animal protein in the still during a final distillation alongside fruits, herbs, or spices. Pelotón instead uses a completely vegan recipe. During the second distillation, aromatics are suspended inside the Arabic-style still, allowing their flavours and aromas to integrate with the agave spirit without using meat.

Tasting Notes
Nose: Exceptionally bright and aromatic, with fresh mandarin, citrus peel, yellow bell pepper, makrut lime, cooked agave, fresh herbs, and subtle mint.

Palate: Vibrant lemon, grapefruit, and orange peel lead into caramelized agave, mandarin, earthy wild-agave character, anise, and cooling mint. The citrus-driven profile keeps the mezcal fresh and lively rather than heavily smoky.

Finish: Dry and refreshing with lingering citrus peel, grapefruit-like bitterness, mint, herbaceous agave, and subtle mineral smoke.