Description
High in the mountains around Mascota, Jalisco, maestro tabernero Don Ruben Peña works with Agave Maximiliana grown at 1,500 meters. The agave is roasted in adobe ovens over wood fire, then fermented with wild yeast in 200-liter vats, two steps that shape much of the spirit’s character before it ever reaches the still.
A single pass through an arabic-philippino still keeps the agave’s finer details intact, and the raicilla is bottled unfiltered at 46.1% ABV in a 200 ml format. The result is balanced, with a smooth texture and quiet notes that speak to the way it was made.
