Our mission at Mezcal Pierde Almas is straightforward: to rescue and preserve the cultural heritage and singular history of the amazing elixir that is mezcal. We are first and foremost a socially, culturally and environmentally responsible entity based in San Francisco Tutla, Oaxaca, with our palenque (distillery) in the village of Chichicapam, Oaxaca. At Pierde Almas, we are obsessed with the strictest observance of a constellation of ancestral methods and lore – from pit-roasting our agaves up to a week to using the same design of copper pot still as that brought by the Spaniards – that have slowly evolved over the course of five centuries to produce one of the finest, hand crafted distilled spirits ever to appear upon the world stage.
Strictly adhering to the ancestral recipe conserved by the elders of the village of Chichicapam, we subject a mezcal Espadín or Dobadaán to a third distillation – laden with an assortment of 100% wild fruits, herbs, and nuts – over a very low flame (the process takes eighteen hours and produces only 200 liters). A wild turkey (guajolote) breast is hung inside the bell of the alambique where the steam from the heated mezcal collects before passing into the serpentine condensation tube – thus, the name, Pechuga, or breast. The result is an elixir of bewitching complexity and beauty. The bouquet is laced with the abundant aromas of the wild fruit present in the final distillation. On the palate, these same essences conjure a virtual salad of wild apples, pineapples, tecojote (a small wild plum), almonds, pecans and anise – sprinkled throughout with the perfume of citric blossoms.