RAICILLA IS THE “NEW THING” IN THE AGAVE WORLD
WE ARE MORE THAN A GROUP, WE ARE A FAMILY SHARING A DREAM AND HOLDING A VISION OF A BRIGHTER FUTURE FOR THE GENERATIONS TO COME.
NEW PLANTS EACH YEAR
ACRES SEMI CULTIVATED
¿WHAT IS RAICILLA?
The foremost agave used in la reina raicilla (raicilla de la sierra) production is agave maximiliana. This kind of agave is a unique endemic species that prefers the hilly shady areas for the sierra to grow. In this region regulations say only 10% of the regions agave can be harvested, so this happens from october to may when the rainy season is over and agaves are no longer bloated. Agave maximiliana only reproduce from the seeds of the quiote (stalk), this means it does not produce hijuelos (baby clones that sprout from the roots) like many other types of agave. From june until october we work in la taberna where the seeds are placed in our nursery and watered often until plants are 4 to 5 months old, then they’ll be replanted. Maximiliana agave takes 7 to 9 years to grow its quiote and left until past it’s 1ft of height, then the plant is effectively castrated, and is then left for a further 2 years to concentrate its sugars further before harvesting. Today most raicilla is still made in the mountains of jalisco, in much the same way as it was produced centuries ago.
A SUBLIME MARRIAGE
Located at a distance of 1655 meters above sea level, Atenguillo is a Sierra Madre occidental municipality belonging to the state of Jalisco. Home of dedicated people, natural source water and a beautiful landscape, this mexican town honors tradition and brings a legacy back to life with the unique touch of true craftsmanship. Since ancestral times the people of Mexico had a profound relationship with the agave plant and through the cross cultural experience from the east and the west the crafting of vino mezcal emerged. Vino mezcal for instance, is any distilled beverage derived from the plant of agave; and as agave botanics has a wide range of varieties the same happens to vino mezcal.
Pick up the seeds that came from the quiote of a mature agave and we germinate
Harvest the mature agave, cut the quiote of the agave 3 or 4 months.
Pre heat the oven for 6 hours, then load the oven with the piña of the agave.
Done completely by hand in hollowed tree trunks with wood mallets.
Ancestral process in the open air, left in oakwood barrels for 7 days.