This unusual pechuga is made with no animal fats or by-products, just a whole lot of fruits (wild apples, bananas, apricots), nuts and spices. The end result is vegetal and complex, with sun-warmed hints of fresh tomato, bell pepper and basil in the nose and on the palate. Black pepper and peat-like smoke add a darker note, finishing with a spearmint jolt. (KN)
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