Tosba Pechuga de Borrego

Verdict

Borrego pechugas are rare because getting them right is hard – lamb fat can easily turn a mezcal into something closer to a gamey liqueur. Gonzalez threads it, and the result is the pechuga format at full capacity. Between this and the chicken version, Tosba is making the best argument in the state that pechuga is a method worth taking seriously.

Tasting notes

Nose: Roasted lamb fat with cooked agave, baked plum

Palate: Deep and savory, with the lamb distillate adding genuine weight – not just aroma, but mouthfeel, and the 48% proof keeping everything integrated

Finish: Warming, richly savory – very long

The bottom line

Worth the chase. A lamb pechuga that doesn't apologize