Estancia Raicilla Maximiliana is made with the wild agave Maximiliana in La Estancia de Landeros, about one kilometre above sea level in the Jalisco foothills. The agave used in this Raicilla are roasted in an adobe oven for two days, and Old Jack Daniel’s bourbon barrels are used to ferment the cooked agave. Once fermented, this Raicilla is double distilled in copper alembic stills.
Raicilla Estancia is made in the highlands of the Sierra Madre Occidental. In 2014, Rio Chenery left New York City for the highlands of Jalisco, Mexico with the hope of making his family’s favorite drink. The legend goes that in the ‘60s his grandfather, who worked for the Tecate beer company, came across a rare agave spirit in the small mountain town of Mascota on a business trip and fell in love with it. The locals called it Raicilla, and over the years it became a family favorite. Estancia Distillery is founded with the vision of bringing this rare agave spirit to the world.
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