Home Distiller

Was tole I had to sit still for awhile so a Mexican cookin show come on an there was something bout meztcal .
What I deduced was that they hung a picked chicken in the vapor path of a likker still an it added to the flavor.
Any of y'all heard of such

So I'm tole

I've heard that same thing while in Mexico buying mezcal.

I never heard that.

But then their is this here :
https://www.eater.com/drinks/2016/2/9/1 ... de-pechuga" onclick="window.open(this.href);return false;" rel="nofollow

I've heard of meat, maybe an animal, being hung in a cask of maturing cider.

Geoff

Will generally have 'Pechuga' in the name if there is any Chicken involved.
Its not standard practice. More gimmick if anything.

Ole boys would of liked to sit around that likker still when that come up. Folks don't think there was no thinkin outside the box an tryin different thangs. Hear ya go.



So I'm tole

I once made a chicken beer. Took the leftovers (bones, skins, small parts, fat etc.) form an eaten chicken and boiled these with the wort and the hops.
Everybody liked it very much, until I told them how I had made it.

I've done this twice using grappa instead of mezcal plus local fresh fruit. Very nice.

Lots of sales gimmicks out there. The one that get’s me is Ocean Organic Vodka from Maui.

Our water is then sourced from 3,000 feet below the Kona Coast of the Big Island of Hawaii, where it is ice-cold and full of naturally occurring minerals. Once our water is brought to the surface on the Kona coast, it is organically purified and desalinated through a proprietary, natural filtration process that removes sodium while retaining rich minerals such as potassium, calcium and magnesium.

Booze Traveler had some weird episodes, one of which involved 'spit' as one of the main ingredients.
Showed workers just spitting all day into fermenter.

MoonBreath wrote:Booze Traveler had some weird episodes, one of which involved 'spit' as one of the main ingredients.
Showed workers just spitting all day into fermenter.

I can’t believe that video would improve sales.

MoonBreath wrote:Booze Traveler had some weird episodes, one of which involved 'spit' as one of the main ingredients.
Showed workers just spitting all day into fermenter.

Saliva (in mammals) contains alpha amylase, which breaks down starch into simpler sugars (maltose and dextrin) in the mouth. This enzyme, pytalin, is stimulated by chewing and was used by the early Sumerians (3900 BC) in Mesopotamia to convert barley for beer.

I'll stick with 2-row, thank you.

And urine contains a lot of ammonium and phosphorus, so peeing in your mash can replace DAP. And in normal circumstances it is sterile.
So there is only one reason for not peeing in your mash: it is hard to add a specific amount.

As... "seen on TV"... my ass!...this is more like "seen on a bathroom wall !"

kiwi Bruce wrote:As... "seen on TV"... my ass!...this is more like "seen on a bathroom wall !"

Google it. Mezcal de Pechuga. It's bloody expensive to buy.

I grow grapes, not agave, so I call mine Pisco de Pechuga.

In the time since this thread started, my sister and brother in law visited Oaxaca and did a Mezcal tour.
I was telling my sister about Pechuga without knowing my BIL was filling his own bottle from a barrel at that very moment. He had picked the Pechuga from all the other samples they had tasted. So I'll retract my 'gimmick' statements and hope to one day try some. Shame they live on the other side of the planet.

Put a chicken in the carter head?

Chris...Please Please PLEASE! Share with us how you make a non-agave Mezcal tasting spirit from grapes...I also grow grapes and I'd love to know...If you've already posted it just tell me where to look...Bruce

Ha ha, I'm a distiller, not a magician Bruce. I never said my Pechuga tasted like it had a mezcal base.

MtRainier wrote:Put a chicken in the carter head?

I didn't use a Carter Head, but it was in the basket.

I only use the breast with the bones, the rest we eat. I've done one raw and one rotisseried. There's not much difference that I can tell.

Something like a "wet" hangi..

kiwi Bruce wrote:Something like a "wet" hangi..

You'd have to be pretty desperate to eat anything left in the still after a run

According to a many times copied and pasted 'truth', "Upon completion the pechuga is removed from the still and hung in the family Altar room... "

I have no idea what a family would use it for after that, but it would either dry or rot depending on the humidity. Maybe an offering to their Gods that eventually gets thrown out to their dogs?

My pechuga is in the compost.

http://www.saladforpresident.com/wp-con ... _horiz.jpg" onclick="window.open(this.href);return false;" rel="nofollow

Family weddings.

SaltyStaves wrote:http://www.saladforpresident.com/wp-con ... _horiz.jpg

Family weddings.

Dried with the heat and smoke from the candles. Nice.

Then charred, cut into sticks, dominos, and spirals

I took a hip flask of my latest Pisco de Pechuga to the pub this afternoon. Everyone who tried it had a new experience and had positive feedback.

I've just finished an Agave run. I'm not a great fan of Tequila so I don't really know if the finished product is fantastic or crap, but I think it's nice and tasty. One of my options is to re-run it with a chook in the basket

Our kitchen is filled with the smell of roasted Agave. I'll smoke it in the morning. The run will be the third time I've run with chicken breast in the still.

NZChris wrote:Our kitchen is filled with the smell of roasted Agave. I'll smoke it in the morning. The run will be the third time I've run with chicken breast in the still.

That has turned out very nice.