The Process
Step into the enigmatic world of raicilla, where the allure of mystery and the call of the wild beckon. Our raicilla is not just a spirit; it's a journey through untamed landscapes, crafted from the rarest varieties of agave. These agaves, ranging from semi-wild to the scarce truly wild, are the heart of our raicilla. Planted either from seed or hijuelo, they embark on a solo voyage of survival, battling the elements in a years-long saga until they reach the peak of maturity.
Venture further with us to the coastal realms where the A. angustifolia and A. rhodacantha varietals whisper tales of the sea, or ascend to the sierras, where the majestic A. maximiliana and A. inaequidens stand tall against the sky. Each variety, a testament to the power and mystery of nature, spends an average of eight years maturing, in compliance with the strict raicilla Nom that demands only mature agave be transformed into this elusive spirit.
The transformation from plant to potion is an art form—a ritual involving the harvesting of agaves with machetes, followed by a ceremonial roasting in clay pits for two to three days, and finally, mashing them into a pulp. This process, steeped in tradition and mystery, results in a raicilla that is as wild and untamed as the lands from which it comes. Embrace the mystery. Experience the wild. Savor our raicilla.
Fermentation
The crushed agave will ferment naturally, with the addition of water. Fermentation generally takes one to four weeks, depending on factors like sugar content, temperature, altitude, frequency of fermentation in that taverna, and proximity to livestock. The use of commercial or even proprietary yeasts is almost unknown. Most raicilla is fermented by the ambient yeasts and microbes endemic to that taverna.
