Pelotón de la Muerte
ABOUT:
Pelotón de la Muerte (which translates to "Squadron of Death" or "Brigade of Death") is an artisanal mezcal brand originally established by the team behind Mezcales de Leyenda. Designed to be a highly accessible, cocktail-friendly staple, the brand derives its name and distinctive label from the Doliente Hidalgo—a historic flag carried by the insurgent army seeking revenge for the murder of the founding father of the Mexican Revolution, priest Miguel Hidalgo y Costilla. Staying true to its heritage, Pelotón de la Muerte is deeply committed to traditional production methods, collaborating with different maestros mezcaleros across both Oaxaca and Guerrero to showcase distinct regional terroirs and agave varietals. Across their expressions, they utilize time-honored artisanal techniques: roasting agave in stone-lined or lava-rock earthen pits, crushing by heavy stone tahona, fermenting naturally in open-air wooden vats with wild yeasts, and double-distilling in traditional copper, Arabic, or wood-capped Filipino stills.
WEBSITE:
MEZCALS OFFERED:
Espadín: The brand's foundational, highly versatile expression crafted from 100% Espadín (Agave angustifolia) in Oaxaca by Maestro Mezcalero Cutberto Santiago. Bottled at an approachable 41% ABV, it was formulated specifically to shine in mixology while retaining enough character to be enjoyed neat. It opens with an inviting nose of green apple, kiwi fruit, and lemon zest. On the palate, it delivers a remarkably creamy, fruit-forward texture where sweet, caramel-tinged agave is expertly balanced by notes of dried peppercorn, a touch of minerality, and a semi-dry, soft campfire smoke on the finish.
Criollo: A highly complex, robust expression crafted from 100% wild Maguey Criollo (Agave angustifolia rubescens) in the state of Guerrero by Maestro Mezcalero Héctor Obregón. Bottled at a higher, traditional still-strength (around 50.2% ABV), it undergoes double-distillation in both Arabic and wood-capped Filipino stills. It greets the drinker with intriguing aromas of spice, citrus, and light florals. The palate is intensely flavorful and distinctly savory-sweet, boasting vibrant bursts of candied apple, rich caramel, cracked pepper, and a profound earthy complexity unique to the Guerrero terroir.
Pechuga (Vegan): A creative, highly unique take on the traditional pechuga style, also crafted by the Obregón family in Guerrero. Instead of using the traditional animal proteins (like chicken or turkey breast), this "vegan pechuga" starts with a field blend of wild Guerrero agaves (Criollo and Ancho/Cupreata). During the second distillation, a proprietary basket of botanicals and aromatics is hung inside the still. This process imparts a wonderfully bright and fragrant profile, bursting with smooth, sweet notes of cooked agave, juicy mandarin orange, fresh mint, and a delicate touch of star anise.