Mike Morales and Alex Perez of Tequila Aficionado taste and discuss our first Raicilla for review, Raicilla Estancia in this episode of Sipping off the Cuff.
Made in the highlands of the Sierra Madre Occidental, Raicilla (pronounced rye-see-ya) is an agave spirit deeply rooted in tradition. With a 400 year history in Mexico, our artisan spirit highlights the floral characteristics of the Maximiliana agave, commonly known as Lechuguilla. From the root or “piña” of the Lechuguilla surface a bouquet of light citrus and floral aromas that are joined by notes of hibiscus, beach plum and pineapple. In comparison to its agave cousins, Tequila and Mezcal, Raicilla is considered the most fragrant and fruity.
Our distillation process begins by roasting agave piñas for 2 days in an adobe oven to activate the natural sugars for fermentation. The agave piñas are then crushed before being placed in open oak barrels to naturally ferment using wild yeast. When the ferment is ready, the wort is double distilled in copper alembic stills to create Estancia’s aromatic Raicilla.
Much like the concept of terroir, the flavor of our Raicilla is created through the climate, geology and volcanic soil where our Lechuguilla grows. These conditions, along with our distillation process impart the floral aromatics that make this spirit truly special.