Photo: La Luna

Two of the newest additions to the Florida Michelin Guide, Otto’s High Dive (Bib Gourmand) and Kaya (Michelin recommended), have collaborated on a co-branded mezcal de pechuga from La Luna Mezcal, a Michoacán artisanal distiller. The two restaurants will unveil the final product at a release party on Kaya’s patio Wed., June 14, from 6 to 10 p.m. The $45 tickets are sold out but you can join a waitlist here.

The project was spearheaded by Otto’s co-owner and bartender, Justin LeVaughn, and Jamilyn Salonga Bailey, Kaya’s co-owner and general manager, and that restaurant’s bar manager, Renate Spurlock.

It might seem odd for a Cuban restaurant to collaborate with a Filipino restaurant on a mezcal, but as Bailey said in a text message, “Filipino sailors on the galleon trade between the Philippines and Mexico had some influence on mezcal and tequila distillation methods.”

“Between Otto’s and Kaya, we have a strong value of family and community,” added Spurlock.
“Justin and I had this idea to represent Filipino and Cuban cuisine because of the amazing parallel flavors they share and also represent Florida as our community.”

Salvador Chavez, founder of La Luna Mezcal, and Kaya’s Renate Spurlock pouring the first distillation into the still. Photo: La Luna

As you may know, both tequila and mezcal are made from the agave plant. Only Blue Weber agave can be used to make tequila while any of the 40 or so varieties can be used for mezcal. the Otto-Kaya version is made with Maguey Espadincillo and Manso Sahuayo. Mezcals go through three distillations, and during the final stage a mix of fruits, nuts, herbs and spices are added to temper the agave’s smoky and earthy qualities.

But what’s different about a mezcal de pechuga is that traditionally a raw chicken or turkey breast is hung over the still. (Pechuga means breast.)

Recently, other meats have been used, such as venison and iguana. José Andrés, the celebrity chef and owner of Jaleo at Disney Springs, created a proprietary version using Ibérico ham.

Bananas were part of the recipe. Photo La Luna

But this is Florida, so the Otto-Kaya team used a big hunk of alligator meat, plus bananas, orange blossoms, bay leaves and coconut.

Hanging the gator meat. Photo: La Luna

If you’re not able to get a taste at the unveiling Wednesday, you may be able to purchase one of the very few remaining bottles available for retail sale at Kaya for $111.

Jamilyn Salonga Bailey of Kaya and Otto’s High Dive’s Justin LeVaughn adding ingredients to the mezcal. Photo La Luna