Our distillation process begins by roasting agave piñas for 2 days in an adobe oven to activate the natural sugars for fermentation. The agave piñas are then crushed before being placed in open oak barrels to naturally ferment using wild yeast. When the ferment is ready, it’s double distilled in copper alembic stills to create Estancia’s aromatic Raicilla.
Much like the concept of terroir, the flavor of our Raicilla is created through the climate, geology and volcanic soil where our Maximiliana agave grows. These conditions, along with our distillation process impart the floral aromatics that make this spirit truly special.