THE ESSENCE OF DUALITY

Since pre-Hispanic times, Mexicans have lived duality as the essence of existence.

Ometéotl, the god who is both male and female; Mayahuel, the goddess who dies to give life to the maguey; and Mictlantecuhtli, the lord of the underworld and death, with his skull grinning mischievously and tongue sticking out, show how opposites coexist in harmony.

In every myth, in every symbol, the Mexican worldview is revealed: a world where life and death, laughter and tragedy, chaos and harmony, intertwine without contradiction.

^{Mictlantecuhtli, Ancient God of the Underworld in the Mexica culture.}

Perra Suerte is born from the soul of Mexico - a land of dualities.

Where one phrase can mean glory or disaster.

Like "Ya chingó" - it either went amazing ... or terribly wrong.

"Perra Suerte" is no different.

It can be bad luck. Or the good luck everyone envies.

That tension lives in everything we do - in our process, our spirit, our roots.

Because Mexican culture thrives on contrast: joy and pain, chaos and beauty, life and death.

We embrace it all.

A hard life. And some damn good luck.

Like life itself, this agave spirit is made of complexity and deep contrasts, from its gentle herbal aroma to its bold, lingering flavor. Perra Suerte is a spirit that leaves no one indifferent—just like Mexican culture itself.

Story & Philosophy

It all started with a question.

What if we could craft an agave spirit that honored our roots and culture?

We ventured into the mountains of Jalisco, learning from the tabernas and the maestros, one by one — with deep respect for tradition, culture, and nature.

We quickly realized our purpose wasn't to create something new. Instead, we were meant to understand and learn from something ancient that has lived in these lands long before us: Raicilla.

What a ride—highs, lows, hard days, wild nights. One minute we’re lost in frustration, the next we’re raising a glass with people who feel like family. This world isn’t black or white—it’s both. It’s sweat and joy. Silence and chaos. Struggle and flow. We came chasing a spirit, and found duality at every step.

Along the way, we discovered that one of our ancestors (the grandfather of one of us, Don Diego León) used to craft raicilla in Chiquilistlán. It wasn’t a coincidence. It was a sign. A damn good stroke of luck.

That’s how this project was born: from duality, roots and fate.

So the question changed:

How could we honor it and share it with the world in our own way?

Through this experience and learning, our purpose was defined:

By promoting raicilla, we honor a culture deeply connected with nature and traditions.

We seek to bring this spirit to those who are discovering what they are truly looking for.

The tradition of producing "vino mezcal" 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 promote Mexican culture.

Honor to whom honor is due.

Process & Practices

SOWING

The agave plants grow 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 (Maximiliana) 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 stem and spread the pollen to other plants for their fertilization.

HARVEST

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 baskets to the oven.

COOKING

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.

GRINDING

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.

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.

DISTILLATION

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° , 46° or 45° AVB is achieved, according to the historical taste of the region and the personal preference of each Master.

BOTTLING

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

COMMITMENT

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 to reduce the impact by the extraction and handling of resources, as the controlled use of inputs in the region, cultivation 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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THE ESSENCE OF DUALITY

Story & Philosophy

Honor to whom honor is due.

The Maestros

Process & Practices

Process & Practices

SOWING

HARVEST

COOKING

GRINDING

FERMENTATION

DISTILLATION

Alcoholic volume adjustment

BOTTLING

COMMITMENT

Mexico

Perra Suerte Official Boutique

USA

Perra Suerte Official Boutique (US)

Mexico

1168 Boutique