The barrel aging of Tabernas III is a new frontier for Raicilla. The search for a greater understanding of how oak barrels and wood impart flavours to evolve the sensory experience.

The team of Benito and José Salcedo Ríos have delivered an exceptional Raicilla. Benito, the agronomist, manages all the farming tasks, from germinating agave seed to the maintenance of the plantation of agave fields. Caring for the plants is key to quality Raicilla. His brother Jose is in charge of the taberna, cooking, fermenting and distillation and now barrel ageing. Cooked in Adobe ovens with black oak, crushed slowly with roller mills and fermented in stainless steel and plastic tubs, the complexity exudes.

Further distilled in stainless steel twice, the team have managed to set an example that the younger generation can produce exceptional Raicilla. Not to rest there, they have created a world-first barrel-aged Raicilla, Reposado style; it is aged for three months in Oloroso Sherry casks to add deeper layers of complexity.