Details Location: La Estancia de Landeros, JaliscoAgave: A. maximiliana / LechugillaMaestro Raicillero: Alfredo SalvatierraBottle: 169Lot: 29ABV: 45%Tasting keywords: Mineral, lactic, roast agaveNOM: NABuy it today Nose Like many Raicillas the Estancia Raicilla is marked an amazing bouquet. I get a touch of lactic fermentation,
The other week I wrote a piece about a collaboration between Mezcal Tosba and a new brand out of New Mexico called Doña Tules. I had a chance to follow up on the story with the man behind the New
When Silvia Gonzalez Lopez moved to the U.S. her husband got sick and the doctors couldn’t figure out what was ailing him. While he couldn’t work she spent long days at a meat packing facility in Iowa, sending money back
There was news this week that raicilla would be getting its own Denominacion de Origen (DO). The devil of course is in the details. Having been overshadowed by the tequila industry, raicilla began taking root in consumers minds in the U.S.
San Diego seems like a lifetime ago, though it was definitely not forgettable between the main event and the two mezcal paired dinners hosted by Kettner Exchange and Solare. I am still dreaming of that divine curry like sauce that topped the striped sea bass at the Kettner dinner and the risotto with lemon gelee at Solare. Yep, that good.
Since its premiere at Mezcal: Mexico in a Bottle 2014 Raicilla Venenosa has been a constant presence at better mezcalerias. It was the first racilla legally imported into the United States and was only recently joined by a second. The distinctive flavors of this other Jaliscan mezcal are well worth seeking out.
The details:– Location: Mascota, Jalisco. – Agave: Agave maximiliana. – Maestro Mezcalero: Don Ruben Peña Fuentes – Quantity: 800 bottles – Distillation Date: April 2014 – ABV: 42%
Esteban Morales really brought raicilla to the United States and we're all the richer for his work with Arik Torren to make that happen because raicilla is so different from other mezcals - once you try it you'll instantly understand why it deserves its own category.
Last week I tasted two Raicillas, this Mezonte and the Raicilla Venenosa Maximilliano. Clearly we need to drink more Raicillas. That's a problem because there are only four on the market in the United States and the odd personal import