The Del Maguey Pechuga has a nose of basil, lemon, ocean, and fruit. It is almost scotch-like in its smoky taste. The Pechuga production season is limited due to the special ingredients like wild mountain apples and plums that must be in season in order for them to be added to the distillate. This mezcal is triple-distilled and the third distillation requires the vapors to pass through a suspended, skinless chicken breast (?Pechuga? means 'breast' in Spanish) before it condenses to form the Mezcal one can drink.