The idea of introducing Iberico ham in-lieu of the traditional chicken or turkey in a pechuga mezcal was suggested to Del Maguey founder Ron Cooper by Chef Ruben García during a visit to Santa Catarina Minas, Oaxaca. Chef Ruben was leading a research and development team at ThinkFoodGroup, a company founded by Chef Jose Andres. A few months after Ron Cooper and Chef Ruben met in Oaxaca, Chef Ruben months later Ruben shipped a leg of Iberico ham to Oaxaca to begin the testing of the new blend of mezcal. Iberico de Bellota ham is a legendary ham made of free-range, acorn-fed, black-footed Iberico pigs from Spain.
This unique pechuga expression has a spicy floral nose of carnation, tropical aromatics of gardenia and jasmine, ripe pear, dark fig, notes of wet green hay and forest floor. The long finish tastes of roasted root vegetables and umami, and a slate-like minerality and a touch of salinity lingers on the palate.