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Since pre -hispanic times our ancestors adopted the concept of duality to understand life, Ometéotl God of duality in its version male and female; Mayahuel goddess who dies to give life to the maguey; The dual aspect of Mictlantecuhtli lord of the underworld, with his face of skull which in turn takes out a tongue appears a mockery and reminds us of the celebration of the Day of the dead in which the tragedy of death is celebrated with joy.

So, Mexico is a country of dualities. And sometimes, in that ambivalence game, we use the same word to describe two diametrically opposite things. for example, if we say ""ya chingó"" it means that it went very well in something; but instead when we say "ya se chingó", we want to express exactly the opposite.

In the same way, the expression "Perra Suerte (awful luck)" is so much a way of vocalize frustration before a misfortune, as it can also be understood as a symptom of envy towards the good situation of another person, as in: “What a Perra Suerte (great luck) has that person! ”

Thus, Perra Suerte comes to synthesize this deep contrast that constitutes the backbone of our Mexicanity; the complexity and duality of our culture: celebration and tragedy, happiness and bitterness, comedy and drama, life and death ... a tough life and some good luck.

History & Philosophy

In the magical region of Chiquilistlán, a place surrounded by forests, mountains, and plains, a story was forged that, although forgotten, never ceased to be fascinating. It is said that since the sixteenth century, agave distillates were produced (for a time clandestinely) in different regions of the state of Jalisco, and one of those places was Chiquilistlán. It is in this town where Don Diego León was born, a man passionate about the production of agave distillate.

Between the 1950s and 1960s, Don Diego dedicated himself to producing his agave spirit in a small tavern by a stream, where vestiges of the vinata can still be found. He created this special drink with care and dedication for his family and friends, who enjoyed each sip as if it were a spiritual elixir. But for unknown reasons, his craft faded over time, and the region of Chiquilistlán was without a master distiller for many years.

But fate has curious ways of uniting people and stories. Four friends, passionate about Mexican spirits, learned about Don Diego's story and his mezcal wine, one of them being the grandson of master distiller Don Diego León. They were captivated by the story and felt the need to do something about it. With the mission of rescuing this tradition and continuing the valuable work that Don Diego once initiated, they founded Perra Suerte, seeking to give back to Chiquilistlán and to showcase to the whole world the great cultural value of agave spirit production.

The tradition of producing mezcal wine or raicilla, which was done clandestinely during the colonial era, is now recognized for its cultural value and the hard work that goes into its production process. From planting to distillation, a process carried out at the rhythm of nature, done with passion and in an artisanal way.

In each bottle of Perra Suerte, one can find the passion, dedication, and legacy of Don Diego León and his love for agave spirit production. And thus, the story of a man and his craft, forgotten for so long, becomes a story that is reborn thanks to the passion of four friends who seek to preserve and enrich Mexican culture.

We honor our Master!

Don Manuel Salcedo

For more than 20 years, Manuel Salcedo has been recognized as the raicillero master of his village, Rincon de Mirandillas. With passion and dedication to the craft, and respect for the land that works, has shared with the community the appreciated "vino mezcal", as they usually call it, which is always present at the parties and celebrations of his native village.

Today his raicilla, is internationally recognized, which is the result of the invaluable effort behind the production process and the interest of our producers for conserving the inherited tradition from generation to generation and the culture of creating this valuable drink to enjoy it as part of the daily life in good and bad times, after a hard day; or to celebrate the most important parties in the community. Don Manuel only knows a way of making Raicilla:

The way his people like it!

Process & Sustainability

Process & Sustainability



Agave Maximiliana grows between the flora and fauna of the region; plants are treated in a naturally way without the use of insecticides and other chemical additives, and are allowed to grow to the rhythm of nature until that the agave reaches maturity, which happens between 8 and 12 years.

Since this kind of agave is reproduced sexually (by seeds) its diversity genetics is greater, and therefore, it is more likely to survive to environmental changes and lower risk inheriting genetic diseases. Part of the plantation is allowed to flourish, thus favoring the fauna pollinator, mainly to bats, hummingbirds and bees, who feed on sweet nectar offered in the flowers of the quiot and spread the pollen to other plants for their fertilization.



The arduous collection process begins with an expedition to the forest where they identify the plants that are ready to be grinded. ""Pencas"" are cut with coas and machetes until the ""pineapple"" is clean, which is split in halves to be transported in wicker baskets to the oven.



To achieve the right temperature, the adobe oven turns on one day before moment of cooking, using oak wood obtained locally in a controlled way. The agave "piñas" are placed and sealed for 2 or 3 days to achieve perfect cooking.



Once cooked, the Agave is left to cool and crushed with ax and crusher to obtain The sweet cooking agave that will be used for fermentation.



The cooked agave fibers are placed in tubs in which water obtained from a fresh water spring near the tavern is poured , and let stand 3 to 5 days in a dark room where natural yeasts that are in the environment lie.



Once the must is poured to the distiller, which is a typical hybrid wiring of the region, where it goes through a process of transformation of evaporation to condensation where The result is the birth of the purest essence of agave.

The excess bagasse is used as fertilizer for future agricultural crops.

Alcoholic volume adjustment


The adjustment is made until the alcoholic volume of 41° is achieved, according to the historical taste of the region.



Manufactured of recycled glass, each bottle of Perra Suerte is packaged and tagged manually and are individually marked with the lot and year of production to identify character and personality unique and unrepeatable of this production.


In the Agave spirits world, or mezcal (term took away because of a denomination of origin, but the original name used by tradition to name any current agave destillate such as: Tequila, mezcal or raicilla) stands out for its unique flavour and limited geographical region: The Raicilla.

The cultural value of the raicilla or ""vino mezcal"", as commonly known in the region, is the most important for us. Reflects our commitment to conserve tradition and culture to create this valuable drink to enjoy it as part of daily life, either in good and bad moments, after a hard day; or to celebrate the most important parties of community. That is why our Master Raicillero only knows a way of doing raicilla: The way his people like it!

This invaluable effort behind the process of Perra Suerte production entails a series of practices sustainable in the care of handling and obtaining resources, as the controlled use of inputs in the region, the culture semi-wild in a biodynamic ecosystem, respect for the maturation time of each plant and the conservation of an amount of agaves to maintain the balance of plants and fauna pollinator; all this to ensure that this tradition is kept in the next generations.

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