Originally established in 1700, the distillery that produces Don Amado is renowned throughout the southern Mexican state of Oaxaca as one of the finest producers of premium mezcal. The distillery uses only estate-grown agave to ensure the plant's high sugar levels, and mixes steam into the agave's smoke roasting to smooth out the mezcal's characteristically smoky flavor. Whereas "pechuga" usually refers to the chicken or turkey breast added to the distillation process to provide oils and fats, owner Jake Lustig has never been a fan of decomposing meats. Instead, he uses a combination of locally-sourced wild apples, wild apricots, stubby bananas, along with walnuts, cloves, cinnamon, and market-bought spices, the result is something in between mezcal and gin. The flavor of the agave is never compromised, but rather heightened and brightened by the addition of fruit and spice. Absolutely delicious!