Unusually well-made single-batch artisanal Raicilla de Costa (from the coastal region of Jalisco state). Raicilla is a spirit made only in Jalisco state, from agaves distilled in remote areas. Raicilla is a mezcal – but not on the label, due to Mexican regulations. Raicilleros uses at least nine kinds of agave, all of them wild, some with several differing local varieties. Raicilla is artisanal as it gets, going way back in time; its distillation was introduced in the 1600s from the Spanish colonies in the Philippines, which resulted in the common use of the primitive Filipino double-chamber clay still.
PRODUCTS & IMAGES
LAS PERLAS RAICILLA DE JALISCO
The most carefully made agave spirit we know of, by Santiago Díaz Ramos near Las Guásimas, on the coast just south of Puerto Vallarta. Crushed using mazos, the fermentation is 3-4 weeks; the top of the copper still is a hollow tree trunk, lending a soft moistness to the spirit: beyond ancestral. Wild and semi-wild agaves angustifolia and rhodacantha harvested, distilled, and bottled one batch at a time: about 650 bottles. Fresh, full-bodied, easy to drink. Scarce! (750ml / 40%) abv)
LAS PERLAS RAICILLA DE JALISCO CHICO AGUILAR
Single small batch distilled from wild chico aguilar, usually listed either as rhodacantha but more likely an unclassified hybrid of rhodacantha and wild angustifolia. The pinas are small. It took 21 pounds of agave to make each of the 216 bottles. Focused flavors: herbacious fruit, and a sweet mineral spiciness. Very well made. Scarce! (750ml/48% abv)