{"title":"Peloton de la Muerte","description":null,"products":[{"product_id":"peloton-de-da-muerte-mezcal-joven-espadin-750ml","title":"Peloton de da Muerte Mezcal Joven Espadin 750ML","description":"\u003cp\u003e\u003cstrong\u003ePeloton de la Muerte Mezcal Joven Espadin 750ML\u003c\/strong\u003e is a 100% Espadin agave mezcal from Oaxaca, Mexico, bottled at 41% ABV (82 proof). Produced by Master Mezcalero Cutberto Santiago in Santiago Matatlán — widely regarded as the world capital of mezcal — this joven expression showcases ancestral production techniques that have been passed down through generations.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 41% (82 proof)  |  Origin: Santiago Matatlán, Oaxaca, Mexico  |  Joven (Unaged)  |  Master Mezcalero: Cutberto Santiago\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eCutberto Santiago produces this mezcal using ancient traditional methods in the village of Santiago Matatlán, Oaxaca. Espadin agave piñas are cooked in a stone pit oven covered with lava rocks for four to six days, then crushed using a traditional tahona stone wheel to extract their juices. The extracted liquid ferments for four or more days in open wooden vats relying exclusively on wild ambient yeast — no commercial yeast is introduced — before undergoing double distillation in copper pot stills. This process yields a joven mezcal with no barrel aging, allowing the raw character of the cooked agave and the terroir of Oaxaca to come through unfiltered by wood influence.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e The nose opens with maguey and soft wood smoke, layered with lemon zest and white pepper. Underneath, mineral tones and a subtle herbaceous quality emerge as the spirit breathes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is surprisingly creamy, with caramel-tinged agave sweetness giving way to kiwi fruit and ripe pear at the mid-palate. As the spirit develops, flavors of salt, lime, and dried peppercorn add savory complexity, balanced by a gentle dairy-like richness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Semi-dry and medium in length, the finish trails off with subtle smoke from the pit-roasted agave and lingering notes of autumn leaves and warm spice. A faint citrus brightness lingers at the very end.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Peloton de la Muerte\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSipping neat at room temperature in a copita or wide-rimmed glass allows the full range of smoke, fruit, and mineral character to emerge; a few drops of water can soften the pepper notes if desired. This joven Espadin also performs well in cocktails that benefit from a smoky backbone:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Margarita:\u003c\/strong\u003e The lime and salt notes already present in the spirit integrate seamlessly with fresh citrus and agave syrup.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxaca Old Fashioned:\u003c\/strong\u003e Split the base with reposado tequila — the smoke and caramel here stand up beautifully alongside mole bitters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaked \u0026amp; Famous:\u003c\/strong\u003e The fruit-forward mid-palate balances the Aperol and yellow Chartreuse without losing its agave identity.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIntroducing friends to artisanal mezcal without overwhelming smokiness\u003c\/li\u003e\n\u003cli\u003eBuilding a home mezcal cocktail program with a versatile joven\u003c\/li\u003e\n\u003cli\u003ePairing alongside a Mexican-inspired dinner or taco night\u003c\/li\u003e\n\u003cli\u003eGifting a spirits enthusiast drawn to Day of the Dead culture and design\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Peloton de la Muerte taste like?\u003c\/strong\u003e It delivers a creamy, fruit-forward palate of kiwi, pear, and caramel-tinged agave sweetness, balanced by white pepper, salt, and a restrained smokiness on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Peloton de la Muerte compare to El Silencio?\u003c\/strong\u003e Both are joven Espadin mezcals from Oaxaca positioned at a similar price tier, but Peloton de la Muerte leans more toward fruit and cream, while El Silencio tends to emphasize a sharper mineral and citrus profile. Peloton de la Muerte's exclusive use of wild yeast fermentation and tahona crushing also distinguishes its production from many competitors at this level.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Peloton de la Muerte good for beginners?\u003c\/strong\u003e Yes — its moderate 41% ABV and relatively gentle smoke make it an approachable entry point for drinkers new to mezcal, while still retaining enough complexity to satisfy experienced palates.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Peloton de la Muerte made?\u003c\/strong\u003e It is produced by Master Mezcalero Cutberto Santiago in Santiago Matatlán, a village in the Oaxacan highlands of southern Mexico that is widely considered the heartland of mezcal production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Peloton de la Muerte?\u003c\/strong\u003e Grilled shrimp tacos complement the citrus and smoke; mole negro echoes its pepper and caramel notes; fresh ceviche highlights its lime-like acidity; aged Oaxacan cheese mirrors its creamy texture; and dark chocolate with chili amplifies the warm spice on the finish.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Peloton de la Muerte come in?\u003c\/strong\u003e The standard offering is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Peloton de la Muerte worth the price?\u003c\/strong\u003e It positions as an accessible, entry-to-mid-level artisanal mezcal that delivers traditional production methods — tahona milling, pit roasting, wild yeast fermentation, and copper pot distillation — at a price point where many competitors cut corners with mechanized processes.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Peloton de la Muerte?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhat sets this mezcal apart at its price tier is the degree of traditional craft involved. The four-to-six-day pit roast with lava rocks, tahona crushing, and open-vat wild yeast fermentation are techniques more commonly associated with small-batch, higher-priced expressions. Master Mezcalero Cutberto Santiago's hands-on process in Santiago Matatlán produces a joven with genuine complexity — balancing fruit sweetness, savory minerality, and controlled smoke rather than leaning on any single flavor. For drinkers looking to explore Oaxacan mezcal beyond mass-produced bottles, Peloton de la Muerte represents an honest, traditionally made Espadin with enough character for sipping and enough versatility for cocktails.\u003c\/p\u003e","brand":"Peloton de la Muerte","offers":[{"title":"Default Title","offer_id":44837952258217,"sku":"35837","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Peloton-de-da-Muerte-Mezcal-Joven-Espadin__06374.jpg?v=1730502320"},{"product_id":"peloton-de-da-muerte-mezcal-pechuga-750ml","title":"Peloton de da Muerte Mezcal Pechuga 750ML","description":"\u003cp\u003e\u003cstrong\u003ePeloton de la Muerte Mezcal Pechuga 750ML\u003c\/strong\u003e is a vegan pechuga mezcal from Guerrero, Mexico, bottled at 45.1% ABV (90.2 proof) in a 750ml bottle. What sets this expression apart is its striking citrus-forward profile, achieved by suspending oranges, mandarins, mint, anise, and cinnamon inside an Arabic still during the second distillation—replacing the chicken breast traditionally used in pechuga production.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eQuick Facts:\u003c\/strong\u003e ABV: 45.1%  |  Origin: Mazatlán, Guerrero, Mexico  |  Pechuga (Vegan)  |  Mezcalero: Rodolfo Obregón\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eProduction \u0026amp; Heritage\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003ePeloton de la Muerte's Pechuga expression is produced by mezcalero Rodolfo Obregón in the small town of Mazatlán in Guerrero, a state increasingly recognized for its distinctive wild agave terroir. The base spirit is made from a field blend of two wild Guerrero agaves—Maguey Criollo (Agave angustifolia rubescens) and Maguey Ancho (Agave cupreata)—which are roasted and distilled together. During the second pass through an Arabic-style copper still, a basket of whole oranges, mandarins, fresh mint, anise, and cinnamon sticks hangs inside the still head, allowing the rising vapors to extract aromatic compounds. No animal protein is used, making this a fully vegan pechuga—a meaningful departure from the centuries-old tradition of hanging raw chicken or turkey breast in the still.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eTasting Notes\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Immediately bright and fruit-driven, opening with vivid orange peel and mandarin zest before moving into softer notes of orange creamsicle and a subtle anise-mint herbal layer. There is a faint mineral smokiness underneath that anchors the nose in mezcal territory.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eTaste:\u003c\/strong\u003e The entry is juicy and almost effervescent, dominated by ruby red grapefruit, navel orange, and Meyer lemon. Mid-palate, a grenadine-like sweetness and boozy strawberry-lemonade character emerge alongside the herbaceous backbone of wild agave. The cupreata brings an earthy complexity that keeps the citrus from veering into one-dimensional sweetness.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Medium-long and textured, with lingering grapefruit pith bitterness balanced by a cooling mint note. The wild agave minerality resurfaces as the fruit recedes, leaving a dry, clean close.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eHow to Drink Peloton Pechuga\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSipping neat at room temperature is the best way to appreciate the aromatic complexity that the pechuga distillation imparts; a few drops of water can open up the more delicate herbal layers. For cocktails, this expression's dramatic citrus character works exceptionally well in these three:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOaxacan Old Fashioned\u003c\/strong\u003e — the bright orange notes amplify the classic orange-peel garnish while the agave backbone holds up against the bitters.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMezcal Paloma\u003c\/strong\u003e — the inherent grapefruit quality in the spirit reinforces the grapefruit soda, creating a layered and cohesive drink.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNaked \u0026amp; Famous\u003c\/strong\u003e — the citrus-forward profile and vegan-pechuga aromatics add nuance alongside Aperol, yellow Chartreuse, and lime.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eBest For\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eMezcal enthusiasts exploring pechuga expressions beyond Oaxaca\u003c\/li\u003e\n\u003cli\u003eVegan or plant-based spirits collectors seeking authentic pechuga without animal products\u003c\/li\u003e\n\u003cli\u003eCocktail bartenders looking for a citrus-driven mezcal that adds complexity to shaken drinks\u003c\/li\u003e\n\u003cli\u003eGifting someone who already owns the standard Peloton de la Muerte lineup\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eFrequently Asked Questions\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat does Peloton Pechuga taste like?\u003c\/strong\u003e It presents an intensely citrus-driven flavor profile—ruby red grapefruit, navel orange, and Meyer lemon—layered over herbaceous wild agave and a subtle mineral smokiness. There is a creamsicle-like sweetness and a boozy strawberry-lemonade quality that makes it one of the more fruit-forward pechugas available.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow does Peloton Pechuga compare to traditional meat-based pechugas?\u003c\/strong\u003e Traditional pechugas distilled with chicken or turkey breast tend to deliver a richer, more savory and umami-laden character, while this vegan pechuga leans heavily into bright citrus and herbal aromatics. Both styles share the textural roundness that pechuga distillation provides, but the fruit-and-herb basket here creates a noticeably lighter, more vibrant spirit.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Peloton Pechuga good for sipping neat?\u003c\/strong\u003e Yes—its 45.1% ABV and complex aromatic layers from the pechuga distillation make it well-suited to neat consumption, where the interplay of citrus, mint, and wild agave can be fully appreciated.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhere is Peloton Pechuga made?\u003c\/strong\u003e It is produced by mezcalero Rodolfo Obregón in Mazatlán, a village in the state of Guerrero, Mexico. Guerrero is a less commercially prominent mezcal-producing region than Oaxaca but is known for its wild cupreata and angustifolia agaves.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat foods pair well with Peloton Pechuga?\u003c\/strong\u003e Ceviche with citrus-marinated shrimp highlights the spirit's bright acidity. Mole amarillo complements the herbal and anise notes. Fresh goat cheese with honeycomb mirrors the creamsicle sweetness. Grilled pineapple with chili-lime seasoning echoes the tropical citrus character. Dark chocolate with candied orange peel ties into the mandarin aromatics.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat sizes does Peloton Pechuga come in?\u003c\/strong\u003e The standard release is a 750ml bottle, which is the most widely available format.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIs Peloton Pechuga worth the price?\u003c\/strong\u003e Pechuga mezcals carry a premium over standard expressions because the additional distillation pass with aromatic ingredients increases production time and cost. This bottling positions in the mid-to-upper tier for pechuga mezcals, and its use of wild Guerrero agaves—harder to source than cultivated espadín—adds legitimate value relative to more commercial pechugas.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cu\u003eWhy Peloton Pechuga?\u003c\/u\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThis bottling is one of a small number of vegan pechugas on the market, replacing the traditional animal protein with a carefully chosen combination of citrus fruits, mint, anise, and cinnamon. The dual-agave field blend of Agave cupreata and Agave angustifolia rubescens—both wild-harvested in Guerrero—gives the spirit a regional identity that most Oaxaca-centric pechuga releases cannot replicate. The resulting flavor profile is dramatically citrus-forward, standing apart from the savory, umami-rich character associated with conventional pechugas. For drinkers seeking a genuinely different expression within the pechuga category, this Guerrero bottling delivers an experience that is difficult to find elsewhere.\u003c\/p\u003e","brand":"Peloton de la Muerte","offers":[{"title":"Default Title","offer_id":44839002800297,"sku":"37421","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0680\/1024\/6313\/files\/Peloton-de-da-Muerte-Mezcal-Pechuga__36690.jpg?v=1730516074"}],"url":"https:\/\/theliquorbarn.com\/collections\/peloton-de-la-muerte.oembed","provider":"The Liquor Barn","version":"1.0","type":"link"}