This Raicilla is produced by Maestro Tabernero Don Rubn Pea in the village of Mascota, Jalisco. At 1,500 metres above sea level, Don Rubn cultivates, from seeds, Agave Maximiliana.

The agave is roasted in a wood fired adobe oven. Wild yeast ferments the agave in 200L vats. Distillation is done is an Arabic Filipino hybrid still and bottled after only one pass.