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.

Known by some as Mexico’s native Gin, Raicilla is one of the country’s oldest artisan spirits. Our Raicilla is made from the distillation of fermented musts of Agave maximiliana, which take 6-8 years to ripen in the high altitude regions of the Sierra Madre Occidental. In the cool climate of these highlands, the agave slowly matures to form Raicilla’s unique floral characteristics.

With a 400 year history in Mexico, our artisan spirit highlights the floral characteristics of the Maximiliana agave, commonly known as Lechuguilla. From the root or “piña” of the Lechuguilla surface a bouquet of light citrus and floral aromas that are joined by notes of hibiscus, beach plum and pineapple. In comparison to its agave cousins, Tequila and Mezcal, Raicilla is considered the most fragrant and fruity.