Distillation

The distillation process begins with the help of Arabic-style stainless steel cooker container that are filled with the fermented mash of the crushed Lechuguilla and perfectly sealed to prevent the steam from escaping at the time of boiling.

It is worth saying how important it is to keep a slow and controlled fire preferably with oak firewood.

Another essential part is a copper serpentine that runs from the main container to the inside of a second one that needs to be full of cold water and eventually be replaced every time its temperature rises. Through this process, unwanted alcohols such as methanol and some higher components are separated when the distillation begins to drip.

Once you obtained the full amount of Raicilla, this spirit goes through a second round of distillation to create a purer and better quality taste.

In the bottling process, the Raicilla is separated into the various varieties. Depending on the variety (Blanco, Reposado o Añejo), the Raicilla is either bottled directly or placed into wooden barrels for aging.