Our Raicilla come from two different tabernas: One is produced in the coastal region of Cabo Corrientes, 700 meters above sea level. The agave is roasted in an earthen pit, distilled two times in a Phillippino still made from copper and a hollowed-out tree trunk, produced with Rhodacantha and Maximiliana types of Agave. This particular coastal terroir & agave rhodacantha transforms on the nose to a lacteous aroma like parmesan cheese with a profound green earthy touch throughout. Our other profile is produced in a Taberna in the Mountains of Jalisco. this profile highlights the floral characteristics of the Maximiliana agave, commonly known as Lechuguilla. From the root or the "piña" of the Lechuguilla surface a bouquet of light citrus and floral aromas that are joined by notes of hibiscus, beach plum and pineapple. PUNTAGAVE Raicilla strong acidity and distilled at a high 88_proof provides a big-bang profile that can be enjoyed straight-up "ay caramba" or it can also be used to create amazing cocktails.