Emigdio Jarquin's Pechuga is every bit as excellent as you'd expect it to be. The espadin is ground with a stone tahona and distillation takes place on his 250 liter copper still. The bat friendly espadin on its second distillation sees the addition of organic apples, pineapple, oragne, lime, bananas, guava, tejocotes, nisperos, chocolate, cinnamon, raisins, and farm raised chicken and turkey breast. It's wildly tropical and mineral driven at the same time and offers a spicy fruitcake type complexity to go with the sublime expression of espadin.
