From Balam comes this raicilla, produced in Mexico from the rhodacantha agave. Using traditional production processes, the agave is cooked in a wood-fired oven, hand-crushed and then fermented before it's double distilled. To marry the spirit, it's rested in glass carboys for around three years before bottling at 45% ABV. This one is a creamy, somewhat floral affair with smoky hints, so does very well in place of a mezcal or Tequila.
Black pepper leads into creamier notes, with dried mango, overripe banana, bell pepper and wood smoke, rounded off by white flowers.
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