RAICILLA DE LA SIERRA

La Xamana

Reconectándote con tu poder interior

From the forests and red earth of the Sierra Madre Occidental — distilled by hand, rooted in community.

Raicilla de la Sierra · 40–44% ABV · 700ml · NOM-257 |

The Sierra

Origin

La Xamana is born in San Sebastián del Oeste, Jalisco, in the Ejido de La Estancia de Landeros — a community nestled in the Sierra Madre Occidental. Here, at elevations where cloud forests meet red volcanic earth, Agave Maximiliana grows wild and is cultivated free of chemicals over approximately seven years, without chemicals or industrial intervention.

The terroir is unmistakable: mineral-rich soil, mountain humidity, and the biodiversity of the Sierra Madre imprint themselves on every plant. La Xamana captures this landscape in a bottle — floral, citric, slightly smoky, with a mineral aftertaste that recalls the red earth and ancient forests of its homeland.

"Where cloud forests meet red earth, the agave takes root."

The Makers

Tacho & Lupita

Master distiller Anastacio 'Tacho' Guzmán and his wife Lupita are the heart of La Xamana. Their production is artisanal in the truest sense — small-batch, hand-processed, with an intimate knowledge of each step. La Xamana activates the circular economy of the local ejido community, ensuring that the spirit gives back to the land and people that create it.

"We don't make Raicilla for the market — we make it because the Sierra asks us to. The mountain, the agave, the fire — they guide everything."

The Ascent

Two expressions, ascending in intensity — from earth to sky.

40%

Rustica / Ranchera

La Xamana 40%

Single distillation. The most grounded expression — earthy, direct, and honest. Notes of green agave, corn, clay, wood, and white flowers. A Raicilla that smells of the field and tastes of the mountain.

Nose

Green agave, corn, clay

Palate

Earthy, wood, white flowers

Finish

Direct, rustic, mineral

Awards

Medalla de Oro

Concurso Nacional 2025

44%

Elegant / Feminine

La Xamana 44%

Double distillation. The most popular expression — elegant, complex, and beautifully balanced. White flower, wild anise, forest, pear, green apple, and walnut unfold in layers.

Nose

White flower, wild anise, forest

Palate

Pear, green apple, walnut

Finish

Elegant, balanced, floral

Awards

Medalla de Oro

Consejo Promotor de la Raicilla 2024

Medalla de Oro

Consejo Promotor de la Raicilla 2025

Medalla Gran Oro

Academia del Mezcal y del Maguey

III

Production

Step

Jima — Harvest

We use chemical-free Agave Maximiliana from the Ejido de La Estancia de Landeros, San Sebastián del Oeste — plants that grow for an average of seven years without chemicals or industrial intervention. We harvest a mix of capón agaves (whose quiote has been cut to concentrate starches in the piña) and fully mature sazón agaves.

Step

Cocción — Cooking

Our 1.3-ton masonry oven is heated with oak and holm oak firewood from fallen trees until it reaches 1,000°C. At that point the agave is loaded inside and the oven is sealed completely for 48 hours.

Step

Molienda — Grinding

Once the oven is opened, the cooked agave is chopped in a canoa or with a mechanical mill, breaking it down into fibers and juices.

Step

Fermentación — Fermentation

The agave fibers and juices are placed in fermentation drums with water from nearby streams and springs. A natural and spontaneous fermentation begins — with the help of wild bacteria and yeasts, acidity, sweetness, and aromas develop over 6 to 13 days depending on temperature — until the maestro Raicillero knows it is ready for distillation.

Step

Destilación — Distillation

Distillation takes place in an Arab-style stainless steel still with a copper coil, heated by firewood. Over a slow flame, one 200-liter fermentation drum is distilled per day.

Step

Envasado — Bottling

For bottling, the Raicilla is transported to La Casa de La Xamana in San Sebastián del Oeste, where the final ceremony begins — profile balancing, filtering, proof adjustment, and finally bottling and labeling. The entire process is accompanied by medicinal music.

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Where the Sierra Meets the Sea

Nestled in the western Sierra Madre Occidental, San Sebastián del Oeste sits at the threshold between mountain and coast — where Pacific moisture meets volcanic highlands. This precise geography gives La Xamana its singular terroir.

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Latitude

20.7611° N

Longitude

104.8523° W

Elevation

~1,480 m

San Sebastián del Oeste, Jalisco, México

Key Facts

Agave

Agave Maximiliana — Chemical-Free

Learn about agave types

Region

San Sebastián del Oeste, Jalisco — Ejido de La Estancia de Landeros

Certification

Denomination of Origin Raicilla (DOR) certified

Master

Maestro Raicillero Anastacio 'Tacho' Guzmán

Maturation

Joven (unaged) — pure expression of agave and terroir

Organization

Community-based ejido production — circular economy model

Mixology

Raicilla Tonic

40% — Single Distilled

Raicilla Tonic

The simplest serve, the best introduction.

50ml La Xamana 40%
Premium tonic water
Garnish: rosemary sprig, pink grapefruit peel

Method

Built in a copa glass over ice. The G&T format introduces Raicilla through a structure every bartender already understands.

Raicilla Spritz

40% — Single Distilled

Raicilla Spritz

Aperol Spritz's wild cousin from the sierra.

45ml La Xamana 40%
30ml Aperol
15ml fresh grapefruit juice
Top with dry prosecco
Garnish: grapefruit slice, thyme sprig

Method

Built in a wine glass over ice. The bitterness of Aperol meets the floral agave character, kept light by prosecco.

Xamana Pura

44% — Double Distilled

Xamana Pura

Not a cocktail. A ceremony.

45ml La Xamana 44%
Served at room temperature
Small, wide-mouth glass
Accompanied by: dark Mexican chocolate (70%+), thin slice of fresh mango

Ritual

Sip slowly, little kisses. The award-winning 44% doesn't need a cocktail — it needs attention. Chocolate and mango create a tasting flight without dilution.

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