Estancia Raicilla Maximiliana is made with agave grown on a semi-forested ranch with rich volcanic soils in Jalisco, Mexico.
About this raicilla
Estancia Raicilla Maximiliana is made with the wild agave Maximiliana in La Estancia de Landeros, about one kilometre above sea level in the Jalisco foothills. The agave used in this Raicilla are roasted in an adobe oven for two days, and Old Jack Daniel’s bourbon barrels are used to ferment the cooked agave. Once fermented, this Raicilla is double distilled in copper alembic stills.
Estancia Raicilla
Raicilla Estancia is made in the highlands of the Sierra Madre Occidental. In 2014, Rio Chenery left New York City for the highlands of Jalisco, Mexico with the hope of making his family’s favorite drink. The legend goes that in the ‘60s his grandfather, who worked for the Tecate beer company, came across a rare agave spirit in the small mountain town of Mascota on a business trip and fell in love with it. The locals called it Raicilla, and over the years it became a family favorite. Estancia Distillery is founded with the vision of bringing this rare agave spirit to the world.
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little_agave
34 reviewsgreen, medicinal, piney, hot and thin not in a terrible way but not really in a pleasing way either. It was ok but I’d be looking for other options first
KyraNicole
57 reviewsLote 065; bottle 221
Nothing of note; very warm and smoothe but not terribly interesting
GreenspointTexas
385 reviewsPine resin, burnt anise and heartburn. This is not the raicilla you are looking for. Move along.
AgaveNerd101
7 reviewsVery delicious and very different. I am a fan of salted caramel composition. The smoke is lighter than most Raicilla, but overall well balanced. I would recommend putting this on a flight, next to a tepeztate and an Espadin to show how different it really is.
Nick
25 reviewsA touch of fresh damp botanical on the nose and taste, citrus and some muted sugars which then grow into a slightly salty caramel at the back of the tongue. Not as robust heavier mezcals, lighter flavours, some syrup and fruit tones through the nose – a touch of smoky toast, maybe, it’s delicate. Enjoys ice in summer (hot day when reviewing) and perfect for cocktails if you must. Refer this to gin drinking friends or just keep it to yourself. I do. Label detail is a good touch. Botella No: 122; Lote No: 008; Alc. Vol%: 40%; Fermentación: Barril Roble; Distillation: Doble; Horno: Adobe; Agave: Maximiliana. There’s an Australian connection which is an interesting bonus.
A touch of fresh damp botanical on the nose and taste, citrus and some muted sugars which then grow into a slightly salty caramel at the back of the tongue. Not as robust heavier mezcals, lighter flavours, some syrup and fruit tones through the nose – a touch of smoky toast, maybe, it’s delicate. Enjoys ice in summer (hot day when reviewing) and perfect for cocktails if you must. Refer this to gin drinking friends or just keep it to yourself. I do. Label detail is a good touch. Botella No: 1