Maestro Raiicillero Juan Ramos roasts A. Maximiliana for 2 days in an adobe oven before fermenting it with wild wild yeast in an old whisky barrel and volcanic spring water. The resulting mixture is double pot distilled in traditional copper pots before being rested in glass and eventuallly bottled. This raicilla is wild and complex. It's sweet and herbaceous and laden with fruit. The importers notes are spot on: "Maximiliana is known for its herbal and floral characteristics, and Estancia leans into this with a heady bouquet of cracked black pepper, sweet and savory green herbs, delicate hibiscus, beach plum, pineapple skin and soft goat cheese that lingers on the palate like plate of crudités."
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