Raicilla Perra Suerte

Perro Suerte’s Raicilla de la Sierra is made in Mascota, Jalisco at 1,600 meters above sea level. Produced from 8 year old, semi-wild Maximiliana Baker, one of the few agaves species that mostly reproduces by seeds, this small batch artesanal joven blanco is entirely handcrafted.

The piñas are cooked for 3 days in an adobe oven, heated with wood from native oak species of the Sierra de Jalisco. The water is collected from a natural spring located in the mountain and left to ferment naturally from 8 to 10 days. Finally, it is distilled one time naturally in a hybrid still; the traditional way of doing it in the Sierra of Jalisco.