Australian owned and run this Mexican made Raicilla uses Maximilliana Agave grown high in the mountains of the Sierra Madre Occidental from a single volcanic soil site and then is cooked with Pechuga (chicken) during the 3rd distillation. The first Pechuga Raicilla we know of ever to be made. Natural resources and fresh ingredients from the local area are used to complete its production.

Our process begins by roasting wild agave Maximiliana pinas for 2 days in an above-ground adobe brick oven. The pinas are ground to a pulp using a trituadora machine before the juice and fibres are fermented in open oak barrels and clay amphoras using wild airborne yeasts.

When the ferment is ready it is double distilled in copper alembic stills to create Estancia’s aromatic Raicilla. Only we maintain higher proof and ABV. The flavour of our spirit is very much a product of the highland climate and the specific volcanic site we harvest from for this limited release where darker and richer red soils grow these specific agave’s.

This is our even higher proof version at 48% where apply a 3rd distillation where we add turkey breast, fruits and herbs to a hanging basket above the liquid to infuse the flavours. We are proud to be part of the Aussie owners collective that exports this brand worldwide and also share’s it with you here in Australia.