Raicilla Perra Suerte 100% Agave Maximiliana 70cl 41%

Raicilla Perra Suerte, 100% Maximiliana Agave, has a translucent appearance.

The nose is dominated by the aroma of fresh herbs and vegetables, the taste is fruity with volatile bitter notes, with light floral and caramel notes.

The aftertaste is dominated by tropical fruit yeast and notes of coconut and berries, reacting to the tastes and aromas typical of the Sierra region and having a unique taste; the individuality was achieved by our master Raicillero.

Master: Don Manuel Salcedo.

Process: small batch - artisanal production.

Agave growth: 8 to 12 years, semi-wild.

Cooking/oven: The piña-cores are split and cooked for three days in a wooden block oven, heated with wood obtained in a controlled manner from oaks endemic to the Sierra de Jalisco mountains.

Grinding (crushing) : Axe and crusher.

Water: From a natural spring in the mountains.

Fermentation: Natural, water with boiled bagasse is kept in a dark room for 4 to 6 days.

Distillation: It is distilled once naturally in a hybrid still, which is the traditional method of distillation in the Sierra de Jalisco.

Alcohol content adjustment: Adjustment is carried out until the alcohol content reaches 41° according to the historical taste of the region.

Raicilla is an agave distillate that is produced in only 17 municipalities in Mexico, mostly in the state of Jalisco, of which only 13 grow the Agave Maximiliana species, so its geographical area is very limited.

Unlike most agaves that reproduce by cloning, Agave Maximiliana reproduces only by pollination and seeds, so it reproduces more slowly but with higher genetic quality.

After 8 to 12 years of maturation, each agave plant is harvested by hand. It takes approximately 10 to 15 kg of agave to produce one liter of agave distillate.

After two to three days of boiling, five days of fermentation, and one day of distillation, the raicilla is ready to be tasted!

A raicilla that will delight both the curious and the connoisseur. Raicilla Perra Suerte is produced at an altitude of 1,600 meters in the beautiful valley of Rincón de Mirandilla, a town near Mascota in Jalisco, one of the 15 municipalities in Mexico where raicilla is produced; where the Agave Maximiliana Baker grows along with other endemic species in a soil made up of clay soil surrounded by trees such as oaks and tepehuajes.

The climate is humid and semi-warm; winters and springs are dry and summers are rainy. It is an area with a diverse and rich biosphere.

Perra Suerte is a tribute to the essence of this region. Mexico is a country of two kinds. And sometimes, in this game of ambiguity, we use the same word to describe two diametrically opposed things.

Likewise, the expression "perra suerte" is both a way of expressing frustration in the face of misfortune and can be understood as an expression of envy towards another person's good situation, such as: "What a bitch of luck that person has!". Perra Suerte thus synthesizes this profound contrast that forms the backbone of our Mexicanness; the complexity and duality of our culture: celebration and tragedy, happiness and bitterness, comedy and drama, life and death... a hard life and a little bit of luck.