Our venison pechuga mezcal represents the pinnacle of traditional mezcal craftsmanship. This extraordinary expression begins with carefully selected mountain-grown Espadin agave, harvested at peak maturity from the high slopes of Oaxaca. The hearts are roasted in earthen pits, crushed by tahona, and naturally fermented before the initial distillation. What transforms this mezcal into a true ceremonial treasure is the third distillation—a sacred process where wild venison is suspended in the still alongside seasonal fruits, aromatic herbs, and native spices. As the vapors pass through this carefully arranged bounty, they capture the essence of each ingredient, creating a spirit of remarkable complexity and depth.

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Triple Distilled with
•Espadin (Agave angustifolia)

•Wild Venison

•Passion Fruit

•Star Fruit

•Tejocote

•Marigolds