AMP Treatise

I've recently learned of alcoholic spirits being distilled with (you won't believe this)

CHICKEN!

Seriously.

The Pechuga production season is limited to year end due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted. Pechuga is begun with Minero; mezcal that has already been double distilled. In preparation for a third distillation they place about 75 liters of mezcal in the still and add about 25 lbs of wild mountain apples and plums, big red plantain bananas, pineapples, figs, almonds, hazelnuts, and a few pounds of uncooked white rice. Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness. The reason for the breast they say, is so the mezcal is not dominated by the fruit... a balance. Upon completion the Pechuga is removed from the still and hung in the family Altar room... the most important space in the house.

http://www.mezcal.com/pechuga.html

I than ran across another instance of chicken distillation.

For the connoisseur of bizarro beers, the Great American Beer Festival is the perfect hunting ground. The 1996 festival brought us Boston Beer Company's Cock Ale, based on actual 16th and 17th century recipes that call for tossing a rooster into the kettle.

A drink called "Cock's ale" was served in early colonial times during cock fights. It was a mixture of ale into which a sack of a par-boiled chicken, raisins, mace and brown sugar was placed. This was left to ferment for about nine days.

Am I missing something? Should I be demanding chicken distilled spirits at my local watering hole?