Perfect for summer sipping, Las Perlas is a coastal Raicilla with a palate of roasted Agave, floral and vegetal undertones of green pepper and melon with hints of salinity,
minerality and smoke which offer length and a well-rounded finish. Raicilla has been called  "Tequila and Mezcals distant cousin", referring to the fact that it is closely related to the production style of Mezcal and region of Tequila - basically Mezcal made in the Western area of Jalisco. In 2019, Raicilla received its Denomination of Origin, stating that Racilla can be produced within 16 municipalities within the state of Jalisco and one in the state of Nayarit. The denomination of origin breaks all Raicilla into two geographical types – coastal Raicilla (Raicilla de la costa) and mountain Raicilla (Raicilla de la Sierra). 

Perlas refers the small surface bubbles, or pearls, that from when Taberneros (master distillers) measure the alcohol content in a batch of Raicilla - a time-honoured tradition. A regional niche within the mezcal category, Raicilla is produced primarily in the western Mexican state of Jalisco in micro-distilleries called tabernas, which are either owned by families or communities. Old lore has it that producers used the term Vago de Raicilla to confuse the Spanish and thus avoid the heavy taxes and fines levied on local spirits in the New World. Raicilla translates to tiny root, or rootlet, and others believe the name of the spirit originated from the literal context of producing using the “roots” of the agave leaves, the piña.

Las Perlas is distilled at Hacienda El Divisadero by 5th generation Raicilleros, the Díaz Rubio and Díaz Ramos families. The taberna is located near the village of Las Guásimas, about 30 minutes north of El Tuito, the largest town in the Cabo Corrientes municipality.

Las Perlas is made with single-origin Amarillo and Verde agaves grown for over 12 years on the hilly, coastal terrain - without the use of pesticides or other chemicals. It is cooked in a stone-lined underground pit oven with firewood and sealed with clay. After one day, water is added to create steam. Total cooking time - 72 hours. The cooled agaves are chopped using sledge hammers and machetes in a wooden trough and are run through a mechanical chipper. The chopped fibres and resulting
juices are then put into masonry fermentation tanks along with spring water. Fermentation occurs from wild yeasts over 20+ days. The first distillation occurs in a
small stainless steel pot still. 400 Litres and the second distillation occurs in a smaller
wooden “Filipino” still. 80 Litres.

Size: 750ml

Agave: Amarillo and Verde

Age of Agave: 12 years

Village: Las Guásimas

State: Jalisco, Mexico

ABV: 48%

Maestro Distiller (Taberneros):  Panfilo Diaz Ramos and Santiago Diaz Ramos

Distillery Name (Taberna): Hacienda El Divisadero