This Raicilla is produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.
Tasting Note: Smoky, cooked agave, cracked stone, campfires, peppery spice, sweet leather and a mineral, earthy, rich soil aroma on the nose. A soft, sweet palate with candied fruits, floral touches, a hint of burnt rubber and pebble-like minerality. A sweet, creamy finish, with apple skin hints.