The Process

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Growing & harvesting the Maguey, cooking, crushing, fermentation, and distillation. In the case of Raca Leza, a 6th stage is peformed…aging in oak-casks.

Industrial, Artisanal, and Ancestral. Of all the categories, Artisanal honors the handmade aspect while integrating technological advances that ease the heavy workload on workers and farm animals.

Maguey (Agave) is sustainably grown 7-8 years before being hand-picked by the Master Mezcalero! Once the Maguey is chosen, the piña or pineapple, is roasted underground in an earth-oven for 1 week.  The cooked Maguey is manually mashed using a Tahona or stone wheel that is pulled in a circular motion by a mule.

Transforms sugars from the cooked plant into alcohol (organic plant juice). 

Concentrates and purifies the alcohol. In most cases (blancos/jovens) this is where the process ends.

Raca is distingushed by the fact that it rests in oak casks for 6 months. This added step gives it a golden look and light-smokey-wood flavor, without losing its original characteristics of soil, agave, and precious time.