This raicilla from Balam has been dubbed Sierra, which is Spanish for 'fields', which is where the agave is harvested from. It's distilled from the Maximiliana agave in the town of Mascota, after the agave is cooked in wood-fired ovens. The unaged spirit is full of funky fruity notes, with a hit of spice and smoke.
Refreshing vegetal notes supported by savoury herbs, barbecued plantain and tinned pineapple, with black pepper, swirls of bonfire smoke and a flinty note.
I’m slightly underwhelmed by this - I found it uncomplicated but not unpleasant. Will spend the money on Sotol next time
