THE ESSENCE OF MEXICAN DUALITY.
Mexican culture is one of duality. And sometimes, in that ambivalence, we use the same word to describe two opposite ideas. Similarly, the expression “¡Perra suerte!” is both a way of vocalizing frustration in the face of misfortune, and also an envious response towards somebody else’s good luck, as in: “¡Qué perra suerte tiene!” (How darn lucky she/he is!).
Thus, Perra Suerte synthesizes this deep contrast that make the backbone of our culture and idiosyncrasy; celebration and tragedy, happiness and bitterness, comedy and drama, life and death; Perra Suerte is a tough life & some good luck.
HECHO EN JALISCO, MÉXICO.
EXPERIENCE THE TASTE OF OUR CULTURE.
Raicilla Perra Suerte is an agave destillate handcrafted in a stunning valley among the Sierra of Jalisco, where the wild Maximiliana Agaves live for almost 8 years long in order to turn their spirit into this pure and tasty elixir.
Raicilla Perra Suerte, 100% Maximiliana Agave, owns a translucent appearance, in the nose the aroma of fresh herbs and vegetables predominates, on the palate there is a fruity flavor and volatile bitter notes, with light floral and caramel tones. In the mouth the permanence is short and in the center of the palate; the aftertaste is dominated by ferment of tropical fruits, coconut and berries, responding to flavors and aromas typical of the Sierra region and with a unique personality achieved by our Maestro Raicillero Don Aristeo Macedo.
Don Aristeo is a Maestro that has a deep care for his land, preserving the agricultural best practices and the traditions of his beloved town; he is the living proof of a person that respects the cultural value of his community, therefore he only knows one way to make raicilla: the way his people like it!
Type: Raicilla de la Sierra.
Town: Mascota, Jalisco; at 1,600 meters above the sea level.
Agave: Maximiliana Baker, one of the few agaves species that mostly reproduces by seeds.
Category: Joven Blanco.
Process: Small Batch – Artesanal (Handcrafted).
Agave Growth: 8 years, semi-wild.
Cook / Oven: Cooked for 3 days in adobe oven, heated with wood from native oak species of the Sierra de Jalisco.
Milling (Crushing): Axe & Crusher.
Water: Collected from a natural spring located in the mountain.
Fermentation: Natural, from 8 to 10 days.
Distillation: Distilled naturally 1 time in a hybrid still; the traditional way of doing it in the Sierra of Jalisco.
Vol. Alcohol: 38%
Proudly awarded at the San Francisco World Spirits Competition 2021: Double Gold Medal on Tasting, Double Gold Medal on Bottle Design and the Best of Class in our category!