Por Lo Bueno Pechuga Mezcal Joven, Oaxaca, Mexico

Por Lo Bueno Pechuga Mezcal Joven is a rare artisanal expression that honours one of Oaxaca's most celebrated mezcal traditions. Crafted from 100% Espadín agave and finished with a traditional pechuga distillation using guajolote (turkey), this exceptional mezcal is reserved for moments of celebration and shared hospitality. The additional distillation creates remarkable texture and complexity, weaving together the natural character of roasted agave with layers of fruit, botanicals, and subtle savoury richness.

Product Details:

• Founder: Richard H. Meyer
• Agave: 100% Agave angustifolia (Espadín)
• Traditional Pechuga Distillation: Third distillation with guajolote (turkey)
• Alcohol: 46% ABV
• Agave Age: 6 to 8 years
• Production: Approximately 20 lbs of agave per litre of mezcal bottled
• Origin: San Dionisio Ocotepec, Oaxaca, Mexico
• Scarcity: Pechuga accounted for less than 1% of all mezcal produced in 2023
• Spirit Type: 100% Agave Mezcal

Sensory Description:

The nose is expressive and inviting, opening with vibrant aromas of fruit punch, fresh citrus, ripe mango, and white pepper, layered over gentle roasted agave. The palate is rich and beautifully textured, revealing mineral notes intertwined with fragrant botanicals, rosemary, roasted corn, grapefruit, and earthy spice. The traditional pechuga distillation contributes a rounded mouthfeel and remarkable depth, while the finish is long, savoury, and elegantly balanced with lingering citrus, herbs, minerality, and soft smoky nuances.

Distiller's Background:

Por Lo Bueno was founded by Richard H. Meyer as a tribute to the friendships, traditions, and craftsmanship that define authentic mezcal culture. Inspired by decades spent sharing exceptional mezcal with German painter Enrique Luft, the brand takes its name from Enrique's favourite toast, "Por Lo Bueno," meaning "To all that is good." Produced in San Dionisio Ocotepec using traditional artisanal methods, Por Lo Bueno celebrates Oaxaca's rich mezcal heritage while highlighting rare and distinctive expressions that honour both culture and craftsmanship.

Serving Suggestions:

Serve neat at 18-20°C in a traditional copita, veladora, or tulip-shaped spirits glass. Allow the mezcal to rest for several minutes after pouring to fully reveal its evolving aromas and layered complexity. Enjoy slowly as a contemplative sipping spirit or alongside celebratory meals. Pair beautifully with mole negro, roast turkey, duck confit, slow-roasted pork, grilled quail, venison, roasted sweet potato, aged Manchego, Oaxaca cheese, toasted pumpkin seeds, roasted almonds, dried mango, grilled pineapple, dark chocolate with orange zest, or citrus-based desserts. Its herbal, mineral, and savoury profile also complements charcuterie, smoked meats, roasted vegetables, and refined Oaxacan cuisine.