ESTANCIA RAICILLA 45% AGAVE SPIRIT 750ML ESTANCIA DISTILLERY

Estancia’s distillation process begins by roasting the agave piñas for 2 days in an adobe oven to activate the natural sugars for fermentation. The agave piñas are then crushed before the juice and fibers are slowly fermented using wild aireborne yeast. The water used in fermentation is mineral rich water from a natural spring that seeps out of a volcanic rock in the mountain ridge above the distillery. This water is naturally aerated and contains the perfect levels of calcium and magnesium ions to ensure a rich and healthy ferment at the right pH. When the ferment is ready, it is double distilled in copper alembic stills to create Estancia’s aromatic Raicilla. They ferment in old Jack Daniel’s whiskey barrels, collect the distillate in 20 liter glass carboys, and store batches in stainless steel tanks. In 2014, Rio Chenery left New York City and returned to his family home in Jalisco. Rio was witnessing firsthand the worldwide explosion of agave spirits and wanted to participate in bringing more unique Mexican distillates—like those around which he grew up—to an international audience. With that goal in mind, Rio founded Estancia. Rio began with the Raicilla he’d known since childhood and has since expanded the scope of the brand, remaining at the forefront of distinct Mexican styles and distillation to bring a diverse and educational selection of agave spirits to new audiences and palates. Estancia partners with local producers across Jalisco, contextualizing the enjoyment of these spirits with humility and respect. TASTING NOTES A form of mezcal unique to the western mountains and coast of Jalisco, raicilla has been quietly produced for hundreds of years. While the state is of course known for the goliath industry of Tequila, raicilleros have arguably been producing this agave spirit since before the Spanish conquest. Maestro raicillero Alfredo Salvatierra begins production by roasting Agave maximiliana for 2 days in an adobe oven, similar to a large pizza oven. The agave is milled, then fermented in oak vats and amphora clay, using wild yeast and volcanic spring water from a mountain ridge above the distillery (or “taberna”). The results are distilled twice, using traditional copper and steel pot stills, then rested in glass & stainless steel before bottling. Maximiliana is known for its herbal and floral characteristics, and Estancia leans into this with a heady bouquet of cracked black pepper, sweet and savory green herbs, delicate hibiscus, beach plum, pineapple skin and soft goat cheese that lingers on the palate like plate of crudités.