 The liquid must then be distilled a second time to raise the alcohol percentage.Mezcal is highly varied, depending on the species of agave used, the fruits and herbs added during fermentation and the distillation process employed, creating subtypes with names such as "de gusano, tobalá, pechuga, blanco, minero, cedrón, de alacran, creme de café" and more.A special recipe for a specific mezcal type known as" pechuga "uses cinnamon, apple, plums, cloves, and other spices that is then distilled through chicken, duck, or turkey breast.