Five-Spice Duck Pechuga (2023 Limited Edition)

Epifania Gómez Mejía & Silverio García Luis

Only 500 liters made. A coveted treasure for mezcal connoisseurs, the world’s first Five-Spice Duck Pechuga is a collaboration between Erstwhile and master mezcal producers Epifania Gómez & Silverio García from Rancho Blanco Güilá, Oaxaca. Revel in the delightful interplay of star anise, cinnamon, and luscious ripe fruits. Elevate your most cherished moments and celebrations with this stunning sipper.

The Backstory

Erstwhile Mezcal is thrilled to release the world’s first Five-Spice Duck Pechuga. This 500-liter batch is an experimental collaboration between Erstwhile and Epifania Gómez & Silverio García, our friends and long-time partner producers hailing from Rancho Blanco Güilá, Oaxaca. 


Making mezcal at Palenque Don Lencho – Silverio & Epifania’s family distillery named in honor of Silverio’s father – is always a true team effort involving the whole extended family. This batch was no exception. Check out the videos and photos to see the making of Five-Spice Duck Pechuga in action!

This Five-Spice Duck Pechuga beautifully showcases the rich, complex flavors of five-spice powder, a classic ingredient used in Chinese and Asian cuisine: star anise, cinnamon, cloves, fennel seeds, and Szechuan peppercorns.

We’ve taken whole ducks that are locally raised in Rancho Blanco Güilá, and left the ducks in a five-spice marinade overnight for maximum flavor before suspending them in the stills. 


Next, we added a generous cornucopia of fruits that were ripe and in season at the time of distillation, as well as herbs and spices commonly used in both Oaxacan and other rich culinary traditions. 

Seasonal fruits used in this Five-Spice Duck Pechuga include: pineapples, mangos, nanches, plums, and plaintains. We also added fresh herbs and spices: ginger, cloves, cinnamon, rosemary, bay leaf, basil, cloves, bay leaves, cilantro, thyme, and black pepper.



Pechuga, the Spanish word for “breast” (of chicken and other fowls), refers to a style of mezcal production where meat, fruits, and spices are used in the distillation process.  Each producer has her own preferred ingredients, thereby yielding a rich diversity of flavor and texture. 

Most mezcals are distilled at least twice.  Pechuga mezcals often pass through a third distillation, purifying the spirit further. 

In the case of our Five-Spice Duck Pechuga, the ducks were suspended inside the still – without touching the distillate at the bottom – during the third distillation. Fruits, herbs and spices were placed directly in the still during the third distillation.  The steam from the boiling distillate was crucial, slowly “sweating” the duck and releasing its oils to blend with the fruits, herbs and spices.







Master Mezcalero: Silverio García Luis & Epifania Gómez Mejía
NOM: NOM-0162
Agave Varietal: Espadín
Scientific Name: Agave angustifolia
Town / Municipality: Rancho Blanco Güilá, Santiago Matatlán
State: Oaxaca
Fermentation: Natural, Natural Fermentation in Ocote pine wood tanks
Still Type: Copper Alembic

Total Liters Produced: 500 Liters

ABV: 49%

Tasting Notes: Coming Soon.



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