OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
The process
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
The process
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
The process
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
The process
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
OUR LEGACY
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
The process
Harvest
AYCYA raicilla is 100% made from Maximiliana Agave, cultivated at the heights of the Sierra Madre Occidental mountains in Jalisco. Its rich soil and adequate rainfall offer a unique characteristic raicilla flavor. Each of our handpicked agaves is grown for 7 to 9+ years.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
Fermentation
The agave heart is ground to extract all the juices to release the sugary liquid inside, making these sugars available for fermentation. The juice is kept in stainless steel fermentation tanks for 7 to 10 days.
The Oven
The slow process of cooking the agave heart creates a unique experience – perceived by the complexity of aroma and flavors. Agave hearts are stacked inside our oven, and the magic begins. From start to finish, this way of cooking takes 72 hours.
Distillation
In the distillation process, heat is applied to the still containing the fermented mosto; alcohol evaporates and condenses to a higher proof. Our raicilla is distilled twice by our maestro raicillero using ancient multi-generational family secrets to ensure our raicilla is of the highest quality.
Our Legacy
Born into a family of raicilleros, Jorge Luis’ grandfather, Don Guelo, was a legend for his notable raicilla. Spending countless hours with his grandfather in the Taberna, Jorge Luis learned everything about the craft of ancestral raicilla production.
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CONTACT US
AYCYA 2023 ©
CONTENT FOR 21+. ONLY SHARE WITH THOSE OF LEGAL DRINKING AGE. FOR MORE INFORMATION ON ALCOHOL RESPONSIBILITY VISIT
RESPONSIBLEDRINKING.ORG AND RESPONSIBILITY.ORG