Starts by selecting only the best “lechuguillas” in the wild hills around Jalisco Sierra Madre Occidental area. Once we cut the agave heart, we roast it for 40 hours in clay ovens, after we need to smash them with a hammer to squeeze all juices and move them directly to oak barrels for natural fermentation. Finally after double distillation in copper alembic stills we move on to bottle an exceptional Raicilla.
To save this extraordinary spirit we use a handmade – hand painted ceramic cap which represents the “Lechuguilla” agave shape and a crystalline premium bottle with “Huichol” inlay. “Huichol” is a Pre- Hispanic culture located largely in the geographical region of Jalisco.