Raicilla Mexicat

Mexicat Raicilla is a clay-oven roasted raicilla that is hand-distilled using 100% agave Maximiliana, a large wild agave that resembles a giant agave Tobalá. Mexicat uses an igloo-shaped clay oven. They build a big fire inside and let it burn until the wall of the oven is very hot. They then rake out the embers and seal the agaves inside for 2 days; a batch is 3.5 tons. Fermentation is by wild yeasts in 200-liter tinas and takes 5-8 days. Mexicat’s José Salcedo, a third-generation raicillero, double-distills in a copper-lined pot.