Mezcal Atenco Pechuga is hand crafted as the Atenco Espadín, yet an extra traditional method is carried out during the additional 3rd distillation. By hanging a free range turkey breast above the still, the rising steam of the distillation passes through the breast refining and elaborating the essence and complexity of the spirit. Mezcal Atenco Pechuga is to be sipped and appreciated pure.
Diego Moreno a native of Monterrey was fascinated by the longstanding tradition of distilling handcrafted mezcal. In 2013 he travelled to Oaxaca to find an artisanal mezcal so special, to stand out from the rest.
There, he met Don Rodolfo López Sosa, a third generation of “palenqueros” or artisanal distillers who was introduced to the world of mezcal, at the early age of seven through the tutelage of his grandfather.
The López Sosa family agave plantation is located on the peak of a mountain in San Juan Del Rio, in a remote area of Oaxaca at 5000 feet above sea level where the terrain, soils and warm climate are suited for the cultivation and fermentation of agave. For the family, mezcal is a way of life and more significantly... a passion passed on from generation to generation. Their exceptional Mezcal is proof for their love towards mother earth, agave and spirit.