Asil is a distilled spirit distinguished by its exceptional character, a fusion of robustness and smoothness that captivates the palate. Asilthe distinction of being the world’s first aged raicilla, it marks a milestone that highlights its commitment to innovation and the exploration of authentic flavors.
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Since before 2019, Asil has led the way in the evolution of raicilla, becoming the first aged raicilla on the market to use new oak barrels and age its own production batches, ensuring complete control over the character and quality of every drop.
It was born to protect it, to dignify those who create it, and to preserve the sacred bond between past and future. It is not just a spirit: it is living history, the heritage of our land, and the promise of a sustainable future.
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For over four centuries, Raicilla de la Sierra existed as a spirit of absolute defiance. Forged in the rugged heights of Jalisco, it survived colonial bans and industrial taxation through the strict autonomy of the land and the men who guarded it.Crafted from 100% Maximiliana agave, this liquid heritage was officially granted its Denomination of Origin in 2019, legally protecting the raw truth of its origin. ASIL represents the maturation of that resistance, where historical survival meets structural discipline.
Translucent with flashes of gold.
Distilled with notes of vanilla and caramel, with hints of red fruits and chocolate.
Subtly smoky.
Silky and fine body.
Traditional Raicilla is typically pot-distilled (sometimes using a unique combination of copper and wooden trunk stills) and proudly received its own Denomination of Origin in 2019.
The extraction of 100% Maximiliana agave from the rugged terrain of the Sierra. A process dictated by mountain geography, harvesting only what the earth opens to maturity.
The agave hearts are slow cooked in a masonry oven entirely fueled by wood steam,transforming the
raw sugars.
The baked agave is crushed to separate the sweet juice from the tough material fibers. A process of raw, physical breakdown that prepares the plant for its transformation.
The juices rest in wood and stainless steel vats, fermenting naturally alongside their own natural fibers. No engineered yeasts are added; the local mountain environment dictates the profile.
The fermented liquid undergoes precise distillation in a stainless steel alembic still. This preserves the sharp, visceral mineral tones and the true, unmasked strength of the agave.
A strict 2-year maturation period inside White American Oak barrels. This is not done to soften the spirit for the mass market, but to structurally stabilize its raw power into a deep, golden Añejo.
This is a compelling documentary that takes viewers on a journey to the heart of the Sierra de Jalisco, where the Labastida family is reviving the ancient tradition of Raicilla production.
THE ROOTS
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