In 2014, Rio Chenery left New York City and returned to his family home in Jalisco. Rio was witnessing firsthand the worldwide explosion of agave spirits and wanted to participate in bringing more…
Estancias distillation process begins by roasting the agave pias for 2 days in an adobe oven to activate the natural sugars for fermentation. The agave pias are then crushed before the juice and…
• Maestro Raicillero Alfredo Salvatierra. • Produced in La Estancia de Landeros, Jalisco. • Distilled from 100% Maximiliana (Agave maximiliana). • Cooked in adobe oven (like a pizza oven). •…
With a 400 year history in Mexico, this artisan spirit highlights the floral characteristics of the Maximiliana agave, commonly known as Lechuguilla. From.
• Maestro Sotolero Rodolfo de Razo. • Produced at Rancho San Isidro, Tlaxcala. • Distilled from 100% Manso (Agave salmiana). • Sap is removed and fermented for 48+ hours. • Distilled twice using a…
A form of mezcal unique to the western mountains and coast of Jalisco, raicilla has been quietly produced for hundreds of years. While the state is of course.
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