This is real deal old school Raicilla like few other products on the market. A blend of 60% Angustifolia Haw and 40% Rhodacantha (locally called Chico Aguillar and Amarillo respectively) cooked under ground in traditional conical ovens. Fermentation is conducted in open air tubs with wild yeast. This is then distilled twice on wooden potstills carved from the sacred Oyamel trunk. The resulting spirit is wild and powerful with unparalleled depth and racing acidity. A unique example of what Jalisco has to offer locally called as "vino", but officially marketed as Raicilla to prevent confusion with the state's other agave spirit - Tequila. No one is confusing these two products.
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