This special batch of Pechuga is made with maguey Cupreata and maguey Cenizo. The agave were roasted over Pine and Oak with a tiny bit of Mesquite as a starter. They were crushed by hand and fermented naturally in oak vats before being distilled on two wooden stills, one made of Pine and the other from Oyamel (sacred fir). Within the still Delia suspended a mixture of Turkey, Venison, Rabbit, and Iguana. To balance these unusual flavors, she also added Tejacote (crab apple), stone fruits, clove, cinnamon, almonds and other flavors.