Raicilla is a regional agave distillate from western Jalisco. There are two primary producing regions: the mountains of the Sierra Madre Occidental and the coastal foothills in the municipality of Cabo Corrientes.
Adobe clay "mamposteria" ovens are traditionally used to cook this agave, which are heated using oak wood. Clay anforas and wooden vats are also used to ferment Raicilla de la Sierra. After fermentation is complete the must is distilled in traditional pot stills.
The Maximiliana agave that is used to produce our raicilla naturally grows in high altitude regions of the Sierra Madre Occidental above 6500ft. This agave takes 6-10 years to mature depending on the conditions and they tend to thrive in dry, cool high altitude climates and loamy soils. These conditions help produce the unique floral and citric characteristics in raicillas from this region.
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