A savory, faintly gamey depth from the quail winds through bright tropical fruit, pineapple and banana, with citrus, saline minerality, and cracked black pepper over the baked-agave base. Layered and unusual, more umami than sweet.
This is a pechuga-style espadín: once the base mezcal is made, quail (codorniz) and fresh fruit go into the still for a final distillation that draws savory and fruit character into the spirit. A single small-batch release from the Escobedo family, bottled under Mezcaloteca's export label, which sources from remote Oaxacan palenques and documents every lot in obsessive detail.
