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First I start off by making a mezcal’ish base spirit from wild heirloom unrefined/unfiltered agave syrup earlier this year.
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Then I get up early the day after thanksgiving and hit the Super Mercado for whatever fresh fruit and herbs they have.

Augment with some dried herbs.

Smoked turkey neck, pineapple, and cranberries from Kroger.

I’ll marinate the turkey necks in mole and spice based marinade overnight and i’ve got some mesquite chips to also infuse a bit more cold-smoke into the mix before running it.

More to come!

I may go back for a few more coconuts. I’ll use the coconut water and any fruit juice I can press to proof down the wild heirloom agave base spirit to approximately 25-30%abv.
I’m looking to end up with 3-4 fifths for the holiday season.

-jonny

The mole marinade is prep’d. Used a good bit of spices. It was a little dry so I mixed in a little agave spirit. Letting it sit until tomorrow.

Cut the meat off the turkey necks and added a section of neck bone into the marinade for the run.

Cheers,
j

Holy mole, jonny! Looks like a winner!

This turned out well albeit different than I expected. I've got a good 1/2g of 60%abv Mezcal'ish de Pechuga that I've been sipping on the past few days.

I 'm looking forward to doing this again next time I run some agave and will change it up a bit with the botanical portion of the recipe. I did add a few pomegranates worth of pomegranates guts into the infusion column as well.

I used a fairly small amount of Hoja Santa which came across pretty predominantly as an earthy licorice kind of flavor. Definitely not bad but it covers most everything else I had in there.

All in all it's a very clean taste and I added four gallons of mesquite smoke as well which never came across even into the sweet water end of the fractions.

I'll be enjoying a cuppa this as a nightcap over the holiday season and will certainly run more next season in a slightly different direction as I fine tune and experiment with some recipes

Cheers,
jonny

I've been making versions of it since 2019, some with Agave Americana, all with whatever fruits were in season at the time. I can't say I ever made one I wasn't delighted with.

I have had trouble getting smoke to carry over, but I still get great results.

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I’m a fan of Pechuga after this run and will make more.

I might try infusing smoke in straight water or a lower abv boiler charge to see if I can get it to carry over better and then use it to blend.

Cheers,
jonny

jonnys_spirit wrote: ↑Sun Dec 03, 2023 8:00 am I’m a fan of Pechuga after this run and will make more.
Cheers,
jonny

Well done Johnny! I also make versions of distillates on meat, but in the version of Noble Vodkas of Russia of the 18th Century. My portfolio already includes over 70 brands of this wonderful drink. I understand why you are a fan of this drink. Because I'm also a fan of him.

I found this version of grappa with lamb , might try it after my next harvest.

Filu 'e Ferru is produced through the distillation of selected Sardinian pomace, in particular those coming from the Vernaccia variety, which give the distillate distinctive aromatic notes and an alcohol content that often exceeds 40 degrees. Tradition dictates that in some areas of Sardinia, such as Ogliastra, lamb or kid rennet is added to the pomace to give the distillate an even more unique taste and aroma

rennet is stomach acid