In 2014, Rio Chenery left New York City for the highlands of Jalisco to try his luck at distilling his family’s favorite drink. After reuniting with longtime friend, Jonas Brewer, the two set off for the mountains near Tequila in the hope of building their dream distillery. They soon settled on the town of La Estancia where they set up production in a 200-year-old spring-fed hacienda. With the help of Master Distiller Juan Ramos, Estancia Distillery was born, and with it our unique Raicilla.

Estancia’s distillation process begins by roasting the agave piñas for 2 days in an adobe oven (similar to large pizza oven) to activate the natural sugars for fermentation. The agave piñas are then crushed before the juice and fibers are slowly fermented using wild aireborne yeast. The water used in fermentation is mineral rich water from a natural spring that seeps out of a volcanic rock in the mountain ridge above the distillery. This water is naturally aerated and contains the perfect levels of calcium and magnesium ions to ensure a rich and healthy ferment at the right pH. When the ferment is ready, it is double distilled in copper alembic stills to create Estancia’s aromatic Raicilla. They ferment in old Jack Daniel’s whiskey barrels, collect the distillate in 20 liter glass carboys, and store batches in stainless steel tanks.

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