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in one day!" Garciabueno's enjoyed a 30–40% sales
increase during the 2020 pandemic over the 17 states
into which it's distributed. He views the appellation
problem of agave spirits within Mexico as self-de-
structive. "A pity the producers are unable to work
together in a categorical fashion," he says. "I educate
my distributor sales reps by emphasizing that the
types of agave products vary as much as wine grapes
and countries."
Pedro Jimenez came upon the raicillas of Cabo
Corrientes's "Japo" when journeying with his wife in
Jalapa in 2008. e three semi-cultivated agaves he
uses are harvested completely ripe from 7 to 35 years
of age. "Batch variation differs too much between pro-
ducers to say that one species is distinct from another,"
he says, a point in some part supported by the fact
that each species grows in a single microclimate zone.
His preferred supplier roasts piñas in an underground
oven with oak or wild fig, leaving it up to 26 days,
allowing for early fermentation to begin. ey're then
left to rest up to 28 days, covered with palm leaves.
e piñas are then crushed with wooden mallets, with
spring water added to aid fermentation, which takes
an additional 23 days, using only wild yeasts. e fer-
mented wash is then distilled in a Filipino still and
bottled at 48% ABV. Jimenez's US importer, David
Suro, is equally committed to communicating raicil-
la's traditional aspects in the 20 states where it's selec-
tively distributed. "e advantage we have now," Suro
says, "is that people are willing to pay more for craft
spirits." is, he adds, despite the fact that some pro-
ducers are beginning to move away from the historical
and cultural aspects of production in order to grow
volume. "I'm cautiously optimistic that the ecosystem,
Still at Altamina
Ì
…some producers are beginning to
move away from the historical and
cultural aspects of production in
order to grow volume. "I'm cautiously
optimistic that the ecosystem,
the culture will be maintained and
not shift to what the market may
demand," Suro says.
