Cheers

Cheers

The Beverage Business Magazine for Full-Service Restaurants and Bars

  • Beverage Trends
    • Beer
    • Wine
    • Spirits
    • Wine Reviews
    • Marketing
    • Operations
  • Recipes
    • What I’m Drinking Now
    • Submit a Drink Recipe
  • Resources
    • eRNDC Login
    • SG Proof Login
    • CORE: Children of Restaurant Employees
  • Events & Awards
    • Cheers Beverage Summit
    • Growth Brands
    • BevX Awards
    • Supplier Awards
  • Podcasts
  • E-News
    • E-News Subscribe
  • Digital Issues
  • Cheers@Home

Pelotón de la Muerte Criollo, Vegan Pechuga Mezcals

07/29/2020

by: Kyle Swartz

Pelotón de la Muerte has introduced two new mezcal expressions to its lineup – Criollo and Vegan Pechuga.

Available beginning Aug. 1, these mezcals are produced with wild agave grown in the Mexican state of Guerrero, made with traditional methods by master mezcaleros.

Pelotón de la Muerte Criollo is open-air fermented for five days before being double distilled, first in Arabic still and then the second pass in a filipino still with a wood hat, producing an intense mezcal with notes of light smoke, the company reports. The suggested retail price is $39.99 for a 750-ml. bottle.

Pelotón de la Muerte Pechuga is a vegan mezcal produced from a field blend of wild agaves that are roasted and distilled together, with botanicals hung from the Arabic still during the second distillation, resulting in a mezcal with notes of cooked agave, mandarin, oranges, anise and mint, the company reports. The suggested retail price is $39.99 for a 750-ml. bottle. 

These two new products join Pelotón de la Muerte’s Espadín expression ($14.99 for a 200-ml., $29.99 for a 750-ml., $39.99 for 1-L and $64.99 for 1.75-L). This mezcal is produced using traditional methods, with the agaves first being cooked in a lava rock lined pit, lined with dried agave, for five days before being crushed with a tahona wheel. It’s then fermented in open-air tanks for four days using natural airborne yeasts and then double-distilled in 200-L copper pots.

Advertisement

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to share on Reddit (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on Pinterest (Opens in new window)

Last modified: 07/29/2020

Previous Story:
Martini & Rossi Frosé and Frosecco
Next Story:
Tropical Moscato Peach

About the Author: Kyle Swartz

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




In The News

  • Elijah Craig Unveils Barrel Proof Bourbon Batch B522
  • DISCUS, Pronghorn Partner to Improve DEI in Spirits
  • White Claw Releases REFRSHR Hard Lemonade
  • Freddie Noe Named Master Distiller of Fred B. Noe Distillery
  • Sonoma-Cutrer Releases Two New California Chardonnay Vintages
  • Podcast: Legal Cannabis and Cannabis Beverages
More News >>
logo
Food Advertisements by

Follow Us

Facebook
Twitter

Featured Drink

  • The Sun Cup
    The Suncup cocktail

Drink Recipes

  • 9 Cocktails For Memorial Day 2022
  • The Sun Cup
  • Attitude Is Everything
  • Amor de Madre
  • 8 Cinco de Mayo Drinks For 2022

Current Issue

Cheers Current Issue

Cheers Magazine

  • About Cheers
  • Advertise
  • Contact Us
  • Subscribe
  • Market Research

Events & Awards

  • Beverage Excellence Awards
  • Cheers Beverage Summit
  • Growth Brands Awards

Magazines

  • Cheers
  • Beverage Dynamics
  • StateWays
  • Beverage Wholesaler
  • Beverage Handbooks (research)

E-Newsletters

  • Better Bartending
  • Cheers
  • Beverage Dynamics
  • StateWays
  • Beverage Wholesaler
  • Beverage Universe
  • Cannabis Regulator
  • About EPG Brand Acceleration
  • Send File
  • Privacy Policy
© Cheers Magazine. All rights reserved.