Palomo Pechuga

Verdict

The house's standard poultry pechuga is cleanly made and legibly pechuga – which is faint praise when the same house ships the mole version above it. Reach for it if you want a traditional pechuga template; skip if you've tasted the mole-distilled bottle and want more of that argument.

Tasting notes

Nose: Cooked agave, then light smoke, a savory undertone, dried fruit

Palate: 46% of espadín carried through a conventional pechuga process – turkey or chicken reading as a subtle savory layer, fruit character preserved underneath

Finish: Warming, gently savory

The bottom line

Skip toward the mole pechuga from the same house