Ibérico ham mezcal is a thing now. Thanks to a collaboration between Ron Cooper of Del Maguey Single Village Mezcal and chef José Andrés, mezcal has jumped on the meat-meets-booze bandwagon adding bit of Spain’s “legendary ham made of free-range, acorn-fed, black-footed ibérico pigs” to the recipe, according to a press release sent out this morning. To its credit, the mezcal is modeled after traditional pechuga, a spirit made by individual Mexican mezcal distilleries, usually for proprietary consumption, which incorporates local grains, fruits and a skinless chicken breast to the distillation process. It’s argued the presence of chicken smoothes the mezcal’s rough edges and integrates the flavors. It’s unclear if black-footed pigs have the same effect. The spirit will be served at Andrés’s Mexican joint, Oyamel in Washington D.C.. And starting in a April, a bottle can be yours for a mere $200. [Photo: Flickr/snekse]