Origen Raiz Pecho de Venado is made with maguey Cenizo (a. Durangensis) that is distilled with deer meat and seasonal fruits. The tradition of Pechuga mezcal is rich in Oaxaca and this is an illustration of that tradition brought to Durango by Maestro Mezcalero Valentín Cortés. Aromas include citrus (orange, lime), fruit (berries, apple, peach), smoke, and sometimes hints of venison, wax, and nuts. Flavors often feature smoke, fruit, savory notes (venison, wild meat), spice (pepper, ginger), and some earthiness. Roasted sunflower seeds are a noted aftertaste. Overall, the spirit is perceived as interesting, complex, and memorable, with a balance of sweet and savory elements, though some find the pechuga influence subtle.