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Estancia Raicilla is made in the highlands of Jalisco. It is distilled from fermented Agave maximiliana pias cooked in above-ground ovens built from red clay. After cooking for two days, the agave pias are crushed and placed in open oak barrels and clay amphoras to naturally ferment using wild yeast. The resulting raicilla is both floral and vegetal, exhibiting fruity undertones of citrus, pear, and plum. In comparison to its agave cousins, tequila and mezcal, raicilla is considered the most fragrant in the family, and quite possibly the most versatile for mixing.
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