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Estancia Raicilla is made in the highlands of Jalisco. It is distilledfrom fermented Agave maximiliana pias cooked in above-groundovens built from red clay. After cooking for two days, the agavepias are crushed and placed in open oak barrels and clayamphoras to naturally ferment using wild yeast. The resultingraicilla is both floral and vegetal, exhibiting fruity undertonesof citrus, pear, and plum. In comparison to its agave cousins,tequila and mezcal, raicilla is considered the most fragrant in thefamily, and quite possibly the most versatile for mixing.