When thinking about raicilla, mezcal is usually a good reference point but this something different. Made in Llano Grande in Jalisco, using the agave Rhodacantha, the agave are roasted in an above-ground adobe oven over hot stones. Somewhere between a classic pit for mezcal production and a tequila oven. After that the agave are hand-ground and distilled twice in a wooden-still (made from the Higuera Blanca tree).
Measured across 14 flavor axes. Tap a note to find other bottles that lead with it.
Showing the most detailed of 7 parsed reviews.
Aromas are very mezcal. Smoky agave. Some sweet apple and pear too. Flavors are all smoke and a sweet and tangy hit of fruit. Then cooked agave comes back and a very storm burn and a long finish. Smoky and burnt aftertaste.
One of the craziest things I've ever tasted, but so intriguing you have to keep sipping just to see what flavors come up next.
wow, sophisticated and typical balance of unique, smooth, smoky, herbaceous, like a wonderful flower in a bouquet!
Blue cheese on the nose. Meat and leather on the palette. Very unique. Quick finish
Delicious. Smokey notes with a spicy finish
Bleu Cheese, Rubber, Smoke, Cocoa, Mint
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