LAS PERLAS Raicilla de Jalisco
The most carefully made agave spirit we know of, by Santiago Díaz Ramos near Las Guásimas, on the coast just south of Puerto Vallarta. Hand- crushed using mazos; the fermentation is 3-4 weeks. The top of the copper still is a hollow tree trunk, lending a soft moistness to the spirit: beyond ancestral. Wild and semi-wild agave angustifolia and rhodacantha harvested, distilled, and bottled one batch at a time: about 650 bottles. Fresh, clean, full-bodied, very easy to drink. Scarce.