Sweet cooked agave and berries open the nose, grounding into wet earth and black pepper, with a touch of aged cheese. On the palate, oily and structured — pomegranate, stewed plum, zesty lemon, and light smoke — with a long, dry, slightly astringent finish. ABV varies by batch; expect something in the high 40s. Raicilla from the Sierra Volcanes region of southern Jalisco, made by Maestro Tabernero Don Arturo Campos in San Juan Espanatica, Tuxpan. He uses cultivated Cenizo Gigante agave (Agave angustifolia), pit-roasted with black oak, wild-fermented in stone pit fermenters, and double-distilled in clay pot Filipino stills. The Sierra Volcanes region is considered home to the oldest known distillation traditions in Mexico.