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A SPIRIT FOR THE SENSES: With a 400-year history in Mexico, this artisan spirit highlights the floral characteristics of the Maximiliana Agave. The terroir of this Agave creates a profile of light botanical floral aromas that are joined by notes of hibiscus, beach plum and pineapple. In comparison to its agave cousins Tequila and Mezcal, Raicilla is a more fragant and floral spirit in the Agave Family.

PRODUCTION: Our process begins by roasting wild Maximiliana Agave Pinas for 2 days in an above ground adobe brick oven. The Piñas are ground into a pulp using a trituradora machine before the juice and fibers are fermented in open oak barrels and clay amphoras using wild airborne yeast. When the ferment is ready, it is double distilled in copper alembic stills to create Estancia’s aromatic Raicilla. The flavor of our spirit is very much a product of the highlands microclimate and rich red soils where our agave grows. These high-altitude conditions, along with our production process, create the floral aromas that make this spirit truly special.

TASTING NOTES: Fresh botanicals on the nose and taste, which grow into more pronounced citrus and muted sugars on the back, on the tongue. Not as heavy as most mezcals with more prominent floral and fresh fruit tones through the nose, with a touch of smoke tones ever so present.

 
 

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