Description
This Raicilla is produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as LineƱo, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a traditional Philippine style still made from clay pots.