“Boarchuga” Michoacán Bruto & Chino Ensamble
Pechuga is a type of infused mezcal. After a second distillation, herbs, spices, and seasonal fruit are added to the still. Raw chicken, turkey, venison, or in this case – Boar, is suspended inside the still. During the third and final distillation, the alcohol vapor passes over the protein and infuses the mezcal with an amazing flavor.
This pechuga recipe was infused with Jabali (wild Boar), fruits, and herbs including tejocote, epazote, avocado leaf, and avocado seed. A 50/50 blend of Maguey Bruto (Agave inaequidens) and Maguey Chino (Agave cupreata) with a final proof of 48.51%. More information about the vinata and the production can be found on Mezcalistas.
Right off the nose you get intense stew aromas. Like walking into a kitchen with a slow cooker dinner ready to eat. Roasted fennel, rosemary, thyme, and sage. Some raw potato and root vegetables. Barnyard like scents – wet mulch, moss, and hay. Floral dryer sheets. A fresh green lumber smell. Peppercorns, all-spice berries, with a very light lime leaf. A bit more brine than distinct meat salinity that I expected. Kind of like a salt cure.
On the palate there’s a slightly sour or fermented flavor. Salted green tomatoes. Almonds and cashews. Oatmeal. Mushrooms with a lox and capers. Tinge of wood smoke in there at the back of the palate. I’m missing those herbs I got off the nose. There is also an unexpected sweetness like sugared dates and cooked granny smith apples. A very unique flavor for sure.
The finish has that herb kick I was searching for. Dry rosemary and sage. The stew flavors are also returning with more fennel and green onion. A bit of aniseed and all-spice. Bitter earthy wood flavors like a wet, mossy forest floor. Mushrooms coming through well and true. Kind of a balancing act with the nose and finish complimenting each other.
This is a rather unique mezcal. I expected more salinity but what I got was fantastic nonetheless. I really rather enjoyed the fennel, aniseed flavors in combination with a tomato based stew. It really grounded the flavors against the earthy root vegetables. Comparing this against the Borrego from Antonio Sonido, I might lean more towards Mal Bien’s offering if I was looking for a bit more salt than the tangy brine flavors I got from this La Luna bottle. The addition of fruit really played a nice a role in the recipe. It reminds me of thanksgiving stuffing with spiced sausage and apples.
