A new limited edition is to be released by the team at Portobello Road Gin, paying homage to mezcal infused with chicken or turkey.
Director’s Cut No 3 Pechuga Gin has been created by master distiller and director Jake Burger by redistilling Portobello Road Gin’s signature 171 blend with organic raw turkey breast and a combination of complementary botanicals.
These 13 ingredients are apples, pears, plums, currants, raisins, sultanas, apricots, brown rice, passion fruit, cinnamon and cassia bark as well as nutmeg and mace that Jake harvested personally on Spice Island, Grenada.
He took his inspiration from the “pechuga” mezcals made by artisan producers in Mexico by suspending a chicken or turkey breast over the still so that the slowly emanating vapours add subtle yet distinct flavours to the spirit.
The Pechuga Gin was first produced this week at Portobello Road Gin’s The Distillery in west London and it will go on sale from November 1. It will be available from Portobello Road Gin’s website as well The Distillery’s Bottle Shop, priced £35 per bottle.
The combination of dried fruit and spices in Director’s Cut No 3 results in a distinctly festive flavour, making it the perfect drink to toast the Christmas season. Traditionally, mezcal de pechuga is enjoyed at celebrations such as baptisms and marriages.
The Director’s Cut limited editions are small-batch gins launched every year to mark the birthday of Portobello Road Gin and its founding director Ged Feltham. These unique blends allow the gin’s directors to flex their creative muscles and introduce discerning drinkers to more unusual flavours and distillation processes.
Previous Director’s Cut blends include a smoky gin created by Ged which was flavoured with juniper berries smoked in Irish peat and a quintessentially English gin created by Paul Lane using asparagus from Cambridgeshire.
Jake (pictured below) said: “My love for gin is matched equally by my passion for tequila and mezcal, and so for the third instalment in our Director’s Cut series it was a natural choice for me to look across the Atlantic and take inspiration from our Mexican spirit-producing brothers and sisters.
“As the alcohol vapours pass through the turkey breast during distillation they add something almost indefinable to the gin. You wouldn’t really say it was turkey-flavoured gin – the flavour is very subtle, and whilst it adds it also takes away, absorbing some of the more intense fruit flavours and stopping them from overwhelming the taste of the gin.
“With its warming spices and dried fruits, this poultry-infused potable develops a distinctly festive flavour and we think that Christmas presents a perfect opportunity to drink this very special and uniquely indulgent gin.
“So with the launch of what we believe to be the world’s first pechuga gin as well as one of the most festively flavoured spirits, I wish you a Merry Christmas, or ‘Feliz Navidad’ as they say in Mexico.”