La Reina Maximiliana is an artisinal Raicilla produced by Julio Topete Becerra in the countryside of the Western Sierra of Jalisco, Mexico.
About this raicilla
La Reina Raicilla is made with agave Maximiliana at Rancho Nuevo in Atenguillo, Jalisco. It is produced by Maestro Julio Topete Becerra, who cooks the agave in a standing Adobe oven, mashes the cooked agave by hand with wooden mallets, ferments the cooked agave in 200 litre white oak tubs, and distills this Raicilla in twice in stainless steel pots.
La Reina Raicilla
Raicilla La Reina gets it’s name, The Queen, from the saying that Mezcal is the King and Raicilla is the Queen. Raicilla La Reina is a spirit that has been produced in the Sierra de Atenguillo for over 100 years. The brand prides itself on its focus on traditions, the need to support the families of producers, and the expansion of the culture surrounding Raicilla.
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TheAgaveFairy
169 reviewsClear, slowly small beads form and fall.
Nose: Oh, wow, thats, stinky, pungent. Mild cheddar in there too, with some kinda weird oily bread cookie snack. Overripe papaya, lots of white wine vinegar as noted by another reviewer, nutmeg, cara cara orange, vanilla, lots of quince, more grapey notes.
Acidic, really pungent, almost too sour with some toast notes in there. I suppose there’s sweetness but the sourness is winning. The finish is actually kinda pleasant, reminds me of some muscadet wines.
I’m not sure what to think of this. My rating is tenative, but for my own palate I’m having a hard time enjoying it. Some others suggest too much of the tails was included, and thus this might be considered a ‘flawed’ product. I’m not versed well enough to comment there, so please take my rating with a grain of salt (and lime).
Clear, slowly small beads form and fall.
Nose: Oh, wow, thats, stinky, pungent. Mild cheddar in there too, with some kinda weird oily bread cookie snack. Overripe papaya, lots of white wine vinegar as noted by another reviewer, nutmeg, cara cara orange, vanilla, lots of quince, more grapey notes.
Acidic, really pungent, almost too sour with some toast notes in there. I suppose there’s sweetness but the sourness is winning. The finish is actually kinda pleasant, reminds me of some muscadet wine
kozinnski
14 reviewsnose: tangy, white wine vinegar, lacto-fermented hot sauce, white pepper, some mustiness, robitussin, a bit of scotch bonnet frutiness
palate: medium to thin mouthfeel. hershey’s milk chocolate – butyric acid and all, unripe grapes and berries, more cough syrup and white pepper.
short finish with lingering tang, prickliness, and cough syrup. strangely this reminds me a lot of empirical spirits “fuck trump and his bullshit wall” release, which is distilled with habanero and always gives me cough syrup vibes. i don’t love this but it’s interesting.
nose: tangy, white wine vinegar, lacto-fermented hot sauce, white pepper, some mustiness, robitussin, a bit of scotch bonnet frutiness
palate: medium to thin mouthfeel. hershey’s milk chocolate – butyric acid and all, unripe grapes and berries, more cough syrup and white pepper.
short finish with lingering tang, prickliness, and cough syrup. strangely this reminds me a lot of empirical spirits “fuck trump and his bullshit wall” release, which is distilled with habanero and al
rsidrys
50 reviewsVERY interesting! This one bounced back and forth between fruity and medicinal…reminds me a lot of dark rum. Nose: light Tabasco, herbal, cough syrup. Mouth: deep grilled fruit, roasted sugar, oak, caramel, orange zest. Finish: lemon squares, burnt coffee beans, copper, dried apricot, cherry cough drops, dried dates. Quite the unique experience.