Fidencio Pechuga Mezcal

I had this last night at Rosa Mexicano in Union Square NYC; it cost about $19, which I felt was excessively expensive, but so was everything else at the restaurant for what it was. Allow this to rest for a while, and the fruit flavors truly emerge. You can detect the aroma of pineapples and tropical fruits, followed by a delicate floral taste on the palate. I'm uncertain if I enjoyed the finish; it was somewhat dry for my preference. Pechuga mezcals are traditionally made annually, around the harvest season. It undergoes distillation twice over the harvest fruits, and then a third time with a chicken or turkey breast suspended above it, intended to balance the fruity taste. Fortunately, there's no poultry flavor present, only subtle fruits. I believe if it weren't for the finish, this would have been outstanding. The server actually informed me that the Del Maguey or Los Siete pechuga varieties are considerably better, but I couldn't bring myself to spend $25 per drink on the Del Maguey, and I already possessed an unopened bottle of the Los Siete at home (which was even more expensive, around $30). Considering this drink was $19, it was certainly not worth it, but it was a birthday celebration (for my wife), so a bit of a splurge. However, I am now very eager to try the Los Siete I have at home. On a positive note, this was the best part of the meal; their main courses and desserts were prohibitively expensive given their quality and taste.

Smooth, clean citrus on top that transitions into an earthy, well-balanced palate with a flavorful but not overwhelming fusion. It sits on the palate perfectly.

"Tastes like a grassy band-aid"... but in a good way! The nose is funky, and it's not the smoothest, but overall it's quite good.

Earthy. Pineapple. BANANA.

Smells like paint thinner and banana.