"At the end of those five years, I tried raicilla for the first time, the same raicilla we have bottled for Viamundi, and my life was changed as it opened my eyes to all the incredible distilling heritage Mexico has to offer outside of what everyone knew about tequila."
"Viamundi raicilla, an agave-based spirit produced in the Sierra Madre Occidental mountains in Jalisco, is doing its part to not only set itself apart from other agave-based products that come from Mexico, but to move past its rather rocky history."
"As a mountain-made raicilla, the production process starts with the harvesting of the maximiliana agave plant found in the Sierra Madre Occidental mountains. The agave is roasted in the above-ground clay stoves, which resemble pizza ovens, and it is then shredded and placed in fermentation tanks."
"Depending on the weather and the elevation, fermentation can take anywhere from a week if it's warm in the lowlands or up to a month in colder temperatures and higher elevation."
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