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Peloton De La Muerte Introduces Criollo And Vegan Pechuga Mezcals

Peloton De La Muerte Introduces Criollo And Vegan Pechuga Mezcals

Peloton de la Muerte has added two new artisanal Mezcals to its lineup: Criollo and Vegan Pechuga. The agave spirits will be available starting August 1.

Produced with wild agave grown in Guerrero and produced using traditional methods, the new Mezcals are made by mezcaleros who carry on generations of classic Mezcal production.

Pelotón de la Muerte Criollo is open-air fermented for five days before being double distilled, first in an Arabic still and then the 2nd pass in a Filipino still with a wood hat, producing an intense Mezcal with notes of light smoke. 

Pelotón de la Muerte Pechuga is a vegan mezcal produced from a field blend of wild agaves that are roasted and distilled together, with botanicals hung from the Arabic still during the second distillation, resulting in a Mezcal with notes of cooked agave, mandarin, oranges, anise, and mint.

While great for sipping, both Mezcals are also excellent additions to cocktails. If you’re looking to mix something up, the agave spirits distillery recommends the Tepa or the Bones & Petals:

PelotonDeLaMuerte-Tepa-Coctel

Tepa

  • 1.5 oz Peloton de la Muerte Vegan Pechuga Botanicals
  • 2 oz pineapple juice
  • 0.25 oz agave syrup
  • 0.25 oz cider vinegar

Mix all ingredients together and shake well. Serve up or in a Collins glass over ice.

Bones & Petals

Bones & Petals

  • 2 oz. Pelóton de la Muerte Mezcal Criollo
  • 1 oz. Pink Grapefruit juice
  • ½ oz. Amargo-Vallet Angostura liqueur
  • ¼ oz. Orgeat syrup

Shake Well and serve in Collins glass.

Both products will be available across the United States on August 1 for $39.99 for 750ml. 

These two new bottlings join Pelotón de la Muerte’s Espadín expression, which is produced using traditional methods, with the agaves first being cooked in a lava rock lined pit, lined with dried agave, for five days before being crushed with a tahona wheel and then being fermented in open-air tanks for four days using only natural airborne yeasts and are finally double-distilled in 200L copper pots.