Raicilla – Sierra

$45.00
Raicilla is a type of mezcal traditionally made in the western part of Jalisco, Mexico. It is produced in two main regions: the Sierra (mountainous area) and the coastal region. These two areas utilize different species of agave and distinct production techniques. The **Sierra** raicilla is primarily crafted in the municipalities of **Mascota** and **San Sebastián del Oeste**, while **coastal raicilla** is produced around **Cabo Corrientes**. In many respects, the culture surrounding raicilla today mirrors what the tequila industry was like over 300 years ago. In 2019, raicilla was awarded **Denomination of Origin (DO)** status in Mexico. The DO encompasses several municipalities within Jalisco, including **Atengo, Mascota, Puerto Vallarta**, and **San Sebastián del Oeste**, as well as **Bahía de Banderas** in Nayarit. However, it is important to note that this DO is relatively new and is not yet supported by a **Norma Oficial Mexicana (NOM)** or a regulatory body, making the classification system and regulations for raicilla still a subject of debate and ongoing discussion. Despite these evolving legal frameworks, all raicilla must be produced from 100% agave. The variety of agave species and artisanal production methods contribute to the uniqueness of raicilla, setting it apart from other agave spirits like tequila or mezcal.
Technical

PRODUCT: RAICILLA DE LA SIERRA

CATEGORY: JOVEN

MAESTRO MEZCALERO: RUBEN PENA FUENTES
STATE: JALISCO

AREA OF ORIGIN: MASCOTA

REGION:

VARIETAL: MAXIMILIANA Y CHICO AGUIAR
(ESTATE GROWN)

PLANT MATURATION TIME: 6-18 YEARS

(1 YEAR CAPON)

OVEN: BREAD-TYPE MASONRY OVEN

GRIND: TAHONA

FERMENTATION: NATURAL OPEN-AIR

(ADDITIVE-FREE)

TYPE OF STILL: STAINLESS STEEL STILL

NUMBER OF DISTILLATIONS: 2

ADJUSTMENT: DOUBLE-DISTILLED WATER

ABV: 46%

BOTTLE: 1L BOTTLE

CORK: WAX

LITERS PRODUCED: 500-L (SMALL BATCH)

DISTILLERY: 

NOM:

Vinification

During the fermentation in conical stainless steel tanks, extreme attention was given to an extraction aimed at fresh and fragrant aromas, full colors, and supple, elegant textures and tannins. Once the wine had been run off its skins at the end of the fermentation, it was put through a full malolactic fermentation in oak barrels to fully bring out the finesse and expressiveness of the aromas. The aging process, which lasted approximately 12-14 months, then began and took place in 60 gallon French and Hungarian oak barrels, partly new and partly used once previously.

Awards
Falstaff​:
92/100 Austria
Daniele Cernilli:
94/100 Italy
Gambero Rosso​:
Tre bicchieri Italy