This Raicilla Sur has sharp raw and smoky aromas from the cooked agave with a touch of pepper. The palate is soft and sweet with a baseline of earthy tones that give way to candied fruit and sugar syrup. To finish this is sweet, creamy and slowly comes to a dry end.

This Raicilla is produced by Maestro Tabernero Don Arturo Campos in the village of San Juan Espanatica, Tuxpan (Jalisco) at approximately 1,400 metres above sea level. The agave used is both Cenizo and a type of Angustifolia known locally as Lineño, which is harvested after seven years. The agave is roasted in an earthen oven and it is then distilled twice in a philippino style still made from clay pots.