Raicilla Pechuga

• Pechuga-style raicilla produced by Estancia Distillery in La Estancia de Landeros, Jalisco, Mexico
• Maestro Raicillero Alfredo Salvatierra
• 100% Maximiliana (Agave maximiliana)
• Cooked in an adobe oven (like a pizza oven)
• Fermented entirely in amphora clay pots
• Distilled three times using traditional copper pot stills
• Bottled in 100% recycled glass
• Addition of toasted pumpkin seed, quince, apple, plum, lemon leaves, toasted almonds, chamomile, hibiscus, nanci, golpe, lima peel, rose castilla, orange blossom and raw turkey breast on third distillation
• 48% ABV

The first Raicilla Pechuga to come commercially to the US, this seasonally made expression features an array of local ingredients, celebrating harvest and community fellowship; it’s thrilling to experience a whole new point of view from La Estancia de Landeros in the pechuga tradition!

Tasting Notes

The first Raicilla Pechuga to commercially come to the US, this bottle is a limited seasonal release from Estancia. Maestro raicillero Alfredo Salvatierra roasts his Maximiliana in an adobe oven, fermenting the agave in clay amphora pots, then distills it twice using traditional copper pot stills. Subsequently, he adds an array of locally harvested ingredients, including toasted pumpkin seed, quince, apple, plum, lemon leaves, toasted almonds, chamomile, hibiscus, orange blossom and raw turkey breast suspended in the still before running the spirit through a third time.

A celebration of harvest and community fellowship, it is thrilling to experience the Pechuga tradition from a whole new point of view in La Estancia de Landeros! 48% ABV